Pecan Pie

So I have this friend who has a sister who makes pie. And not just any pie, but simply some of the best pies I've ever eaten (in fact that's the name of the company, find them at simplypiesllc.com). Apparently, the secret is in their grandmother's crust - and the quality of the crust can make or break the pie. These pies are imported, as well (at least from suburban Chicago to Detroit), that too might add to their cache. Anyway, having been happy to partake of the pumpkin at Thanksgiving,  I recently served up some pecan at a family gathering. Sweet, but not overpowering in sugar, and perfectly crunchy/nutty as it was chock full of huge pecans. Among the expected list of ingredients (pecans, corn syrup, etc) was a bit of a surprise: maple syrup. Served warm ala mode with a scoop of vanilla ice cream - desert so good it even got my family to shut their pie holes. It's a sign.

I know, I know, you'll have what she's having....In 1989's When Harry Met Sally, the question is not 'can a man and a woman be just friends?' but how many different ways can you pronounce Pe-can Piiee? Meg Ryan and Billy Crystal took romantic comedy (with the help of the brilliant Nora Ephron) and funny accents to a whole new level. In addition, we learned about the all important but doomed from the start "transition" relationship, and the definition of high maintenance. But most of all, that when there is too much pepper in the paprikash, we are happy to partake of the pecan pie (but with the ice cream on the side, and strawberry instead of pecans).

The Recipe: 
(Not simplypiesllc recipe, since that is double top secret. This one is courtesy of the Pioneer Woman.)

1 whole Unbaked Pie Crust (I Use "Sylvia's Perfect Pie Crust" Recipe
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans

Preparation Instructions

First, whip up your pie crust using "Sylvia's Perfect Pie Crust" found on Tasty Kitchen.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.