Mamas Pecan Pie

• Double recipe All-American Pie Crust (page 258)
• 3 large eggs, slightly beaten
• 1 cup sugar
• 1 cup light corn syrup
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 3 cups coarsely chopped pecans

1. Preheat the oven to 350F.
2. Prepare 2 unbaked 9-inch pie shells.
3. To make the filling, combine the eggs, sugar, corn syrup, butter, vanilla, and salt in a bowl; stir until blended.
4. Add the pecans and stir to combine.
5. Pour into the chilled pie shells.
6. Bake the pies, rotating once, until a knife inserted into the center comes out clean, about 55 minutes.
7. Remove the pies to a wire rack to cool.
8. The pies can be stored wrapped tight in aluminum foil or in a pie safe (at room temperature) for up to 1 week.

allamerican, eggs, sugar, light corn syrup, unsalted butter, vanilla, salt, pecans

Taken from www.epicurious.com/recipes/food/views/mama-s-pecan-pie-380457 (may not work)