Ingredients:

Pie Dough for Single Crust
3 large egg whites
1 large egg
1 cup light corn syrup
½ cup granulated sugar
¹/³ cup packed dark brown sugar
1 teaspoon vanilla extract
¹ 8 teaspoon salt
1 cup pecans

Directions:

On lightly floured work surface with lightly floured rolling pin, roll dough into 12-inch round. Gently fold dough in quarters and ease into 9-inch pie plate, pressing it against side of pie plate. Trim edge, leaving 1-inch overhang. Decoratively crimp edge of dough. Freeze until firm, about 15 minutes.

Meanwhile, preheat oven to 425°F.

Whisk together all remaining ingredients except pecans in large bowl; stir in pecans. Pour into pie shell and spread evenly.

Bake pie 15 minutes. Reduce oven temperature to 350°F. Bake until edges are set and filling is jiggly in center, 30–35 minutes longer. Loosely cover pie with foil to prevent overbrowning, if needed. Let cool completely on wire rack.