- 3 eggs
- 3/4cup granulated sugar
- 1/2cup packed dark brown sugar
- 1cup light corn syrup
- 6tablespoons unsalted butter, melted
- 2teaspoons vanilla extract
- 1/2teaspoon salt
- 1/2teaspoon ground cinnamon
- 1/4tsp EACH ground cloves, ground nutmeg
Prepare, bake and cool crust according to directions.
Add eggs to a medium bowl and whisk. Add all remining filling ingredients and whisk to combine.
Pour chopped pecans into the bottom of the cooled pie shell.
Pour syrup mixture over the top. Cover top and crust gently with foil and bake at 350 degrees F for 40 minutes. Remove foil and continue to bake for 20-35 minutes. You may need to cover the crust edges to keep from burning.
NOTE: The baked pie filling should look set but slightly yield like gelatin when pressed gently with the back of a spoon. If the center jiggles a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time varies widely with this recipe. I baked mine a total of 75 minutes.
Let pie cool on wire rack until filling is completely set, about 3 hours before serving. Serve at room temperature.
MAKE AHEAD: You can wrap cooled pie tightly in plastic wrap and store at room temperature for up to 2 days.