Pecan Pie

I win. I don't know that I should be proud of my winnings, but I won the award for the world's most atrocious looking pie. No kidding, it was bad. REAL bad. But please don't let that keep you from making this delight. Ugly or not, it is truly divine.

Ingredients:

1 whole unbaked pie crust

1 cup white sugar

3 tablespoons brown sugar

1/2 teaspoon salt

1 cup corn syrup

3/4 teaspoons vanilla

1/3 cups melted butter (salted)

3 whole eggs beaten

1 cup (heaping) chopped pecans

First, prepare your pie crust. Next, mix sugar, brown sugar, salt, corn syrup, butter eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350 degrees for 30 minutes. Remove foil, then continue for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven. If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75. Allow to cool for several hours or overnight. Serve in thin slivers.