Pecan Pie

Recipe from Martha Stewart

Here's what you need:

1 refrigerated already made pie dough (rolled out to fit a 9 inch pie plate)

4 large eggs (room temperature)

1 cup light corn syrup

1/3 cup packed light brown sugar

1/4 cup granulated sugar

4 TBsp unsalted butter (melted)

1 tsp vanilla extract

1/2 tsp salt

3 cups pecan halves

Whipped cream (for serving)

How to make it:

Preheat oven to 375˚F, with rack set at lowest position.

Using kitchen shears or paring knife, trim dough to a 1 inch overhang.

With floured fingers, fold overhand under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate.

Crimp with fingertips.

Transfer dough-lined pie plate to refrigerator.

Make filling, In a large bowl, whisk eggs, corn syrup, sugars, butters, vanilla, and salt until smooth.

Mix in pecans.

Pour mixture into chilled pie crust, place pie plate on a rimmed baking sheet.

Bake until filling jiggles slightly in the center when gently shaken, 50-60minutes.

Cool pie completely in plate, 5 to 6 hours.

Serve with whipped cream if desired and ENJOY!