Ingredients
1 sheet refrigerated pie crust1/2 cup sugar3 tablespoons all-purpose flour1 cup light corn syrup1 cup dark corn syrup3 large eggs, room temperature1 teaspoon white vinegar1/2 teaspoon vanilla extract1 cup chopped pecans
Preparation
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour filling into crust. Cover edge with foil.
Bake for 35 minutes. Remove foil; bake until puffed and golden (center will not be set), 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.
