Ingredients:

  • 1 9-inch deep-dish unbaked pie crust
  • 1 egg white
  • 3 large eggs, room temperature
  • 1 cup (200g) firmly packed light brown sugar
  • 1 cup (240ml) dark corn syrup
  • 2 oz (56g) unsalted butter, melted and slightly cooled
  • 1 tbsp (15ml) pure vanilla extract
  • 0.5 tsp (3g) fine sea salt
  • 2 cups (225g) raw pecan halves

Instructions:

  1. Preheat your oven to 180°C (350°F). Fit the pie crust into a 9-inch deep-dish plate, crimping the edges high. Brush the bottom and sides with egg white to create a moisture barrier. Chill until ready to fill.
  2. Spread the pecan halves on a baking sheet and toast for 5–7 minutes until fragrant and oils begin to surface.
  3. In a large glass mixing bowl, whisk the 3 large eggs until no streaks remain. Gradually whisk in the brown sugar, dark corn syrup, melted butter, vanilla extract, and sea salt until the mixture is smooth.
  4. Arrange the toasted pecans in the bottom of the chilled crust. Slowly pour the syrup mixture over the pecans.
  5. Place the pie on a baking sheet to catch drips and bake for 45–55 minutes. The pie is done when the edges are set and slightly puffed, but the center retains a slight jiggle like firm gelatin.
  6. Allow the pie to cool completely on a wire rack for at least 2-4 hours to ensure the filling sets properly before slicing.