Ingredients:

  • 1 pre-made 9-inch deep-dish pie crust
  • 1 tbsp (15g) unsalted butter, melted
  • 3 large (150g) eggs
  • 1 cup (340g) packed light brown sugar
  • 1 cup (240ml) light corn syrup
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 2 cups (225g) halves of pecans, toasted

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Roll your dough into the pie plate, pressing firmly against the sides.
  3. Brush the bottom of the crust with melted butter to create a fat barrier and keep the crust crisp.
  4. In a large bowl, whisk the room-temperature eggs until combined but not frothy.
  5. Stir in the brown sugar, corn syrup, melted butter, vanilla, and salt. Whisk until the mixture is smooth and glossy.
  6. Fold in the toasted pecans gently so they are evenly coated in the syrup.
  7. Pour the filling into the crust, smoothing the top with a spatula.
  8. Bake for 45–55 minutes. Loosely cover edges with aluminum foil if they darken too quickly.
  9. Verify the pie is done when edges are set and puffed, but the center still has a slight, gelatinous jiggle.
  10. Remove from oven and cool completely for at least 4 hours to allow the structure to set.