Ingredients:

  • 1 (9-inch / 23 cm) High-quality refrigerated pie crust or frozen deep-dish pie shell (thawed)
  • 2 cups (220 g) Pecan halves, lightly toasted
  • ½ cup (115 g) Unsalted Butter, cut into cubes
  • ¾ cup (150 g) Granulated Sugar
  • ½ cup (110 g) Packed Light Brown Sugar
  • 1 cup (240 ml) Light Corn Syrup
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • ½ teaspoon (2.5 g) Fine Sea Salt
  • 3 large Eggs, at room temperature, lightly whisked

Instructions:

  1. Toast the Pecans: Spread pecans on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant. Set aside to cool. Preheat the oven to 375°F (190°C). Place the pie crust into the pie plate, crimp the edges, and scatter approximately half of the toasted pecan halves evenly across the bottom.
  2. Create the Syrup Base: In a medium saucepan over medium heat, melt the unsalted butter. Stir in both granulated and brown sugars, corn syrup, and salt. Bring the mixture to a gentle simmer, stirring constantly until the sugars are completely dissolved (about 3–4 minutes). Remove the syrup from the heat and let it cool for 5 minutes.
  3. Temper and Assemble the Filling: While whisking the 3 lightly beaten eggs constantly in a mixing bowl, slowly pour in about half of the warm syrup mixture (this tempers the eggs). Pour the tempered egg mixture back into the remaining syrup in the saucepan. Whisk quickly until completely uniform and smooth. Stir in the vanilla extract.
  4. Bake the Pie: Pour the liquid filling mixture carefully over the pecans in the pie shell. Arrange the remaining pecan halves decoratively on top of the filling. Place the pie on a baking sheet and bake at 375°F (190°C) for 15 minutes.
  5. Reduce Heat and Finish Baking: Reduce the oven temperature to 350°F (175°C). Carefully cover the crimped edge of the crust with a foil ring or pie shield to prevent burning. Continue baking for 40–50 minutes, or until the edges are set and the center has only a slight, jiggly 'wobble'.
  6. Cool: Remove the pie from the oven. Place it on a wire rack and allow it to cool completely (3 hours minimum, ideally overnight) before slicing, as the filling sets completely during this stage.