1. Preheat oven to 425 F.
2. Bake pie shell 5-6 minutes, or until crust begins to brown around the edges.
3. Reduce oven heat to 275 F.
4. In top of double boiler, melt butter.
5. Remove from heat and whisk in sugars and salt. Stir until mixture is smooth.
6. One at a time, add in beaten eggs.
7. Stir in light corn syrup.
8. Stir in dark corn syrup.
9. Stir in vanilla.
10. To make sure its perfectly smooth, strain the pecan pie mixture.
11. Return mixture to heat. Cook, stirring constantly until mixture is hot and shiny.
12. Remove from heat.
13. Stir in pecans.
14. Pour pecan mixture into warm piecrust.
15. Bake 50-60 minutes until center is set.
16. Transfer pie to wire rack and let cool completely, at least 4 hours.
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