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!