Deliciously Crunch Pecan Pie Filling

One of my husband's favorite deserts is Pecan Pie, and it was one of the first deserts I experimented with. There are a couple things that I do in my Pecan Pie recipe that are not done in most. I use both brown sugar and white sugar in my recipe, and I think this adds to the smoky flavor of a Pecan Pie. I also dust the pecans that I sprinkle on top in brown sugar, which caramelizes as it bakes. I can proudly say that this has become my husbands favorite Pecan Pie to eat. He is no longer satisfied with the store bought Pecan Pies. 

Preheat Oven to 375 degrees

• 3 Large Eggs 
• 1/2 Cup of Brown Sugar
• 1/2 Cup of White Sugar
• 4 Tablespoons of Melted Butter
• 1 3/4 Cup of Pecans
• 1/4 Cup of Pecans (Topping)
• 1 Tablespoon of Brown Sugar (Topping)
• 1/2 Cup of Light Corn Syrup
• 2 Tablespoons of Pure Vanilla

Mix the brown sugar and white sugar together in a medium size mixing bowl.

Crack the 3 eggs into the mixture and pour in the melted butter, light corn syrup, and the vanilla. Stir all of these ingredients until smooth.

Measure and dump the pecans into the mixture.

In separate bowl gently fold in the pecans and brown sugar for the topping. Pour the filling into the pie crust and sprinkle with the pecan brown sugar topping.

Bake for 25 to 35 minutes. Once finished, the pie will need to cool for an hour or two. 

I hope you or your special someone enjoy this pie as much mine does.