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Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overlyjiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set.

Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Pecan pie is traditionally made with a good amount corn syrup and/or brown sugar, which only contributes sugar and calories. Once again, your crust can be a big source of fat, especially artery-clogging saturated fat. Although pecans have many healthy attributes, more doesn't mean it's healthier.

A deep-dish pecan pie will require more. The pecans float in the unbaked filling and therefore rise to the top for an attractive pie. Pecan pies are usually baked in pastry crusts which will contain the liquid filling before it sets.

Pecan pie. Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, sugar syrup, molasses, maple syrup, or honey.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below).