Pecan Pie

Directions

• Preheat the oven to 425 degrees F.
• In a large bowl cream together sugar, brown sugar, salt, corn syrup, and butter.
• Mix in the eggs and vanilla.
• Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell.
• Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty.
• Use a small spoon to cover them with batter.
• Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes.
• Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie.
• The pecan pie is done when you can shake it gently and it is not overly jiggly.  If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
• Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.