Ingredients

The following ingredients have 6 Servings
  • 4 large eggs
  • 1 cup dark brown sugar (firmly packed)
  • 3/4 cup dark corn syrup
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (melted and slightly cooled )
  • 1 teaspoon vanilla
  • 2 cups pecans (chopped)
  • 1 (9-inch) unbaked pie crust
  • 3/4 cup pecan halves

Instruction

  • Preheat oven to 425°F.
  • Line a 9-inch pie pan with prepared pie crust. Bake in preheated oven just until crust is set, about 8 minutes. Let cool 2 to 3 minutes on a wire rack. Cool 30 minutes. Brush lightly with beaten egg. Reduce oven temperature to 400°F.
  • In a medium mixing bowl, whisk together eggs (4) well. Add brown sugar (1 cup), corn syrup (3/4 cup), salt (1/2 teaspoon), melted butter (1/4 cup), and vanilla (1 teaspoon) to the bowl. Whisk until the mixture is well combined.
  • Sprinkle chopped pecans (2 cups) into the pie crust, then add the egg mixture. Arrange the pecan halves (3/4 cup) in a decorative pattern on top of the filling.
  • Bake in the center of the preheated oven for 10 minutes. Reduce heat to 325 degrees and continue to bake 25-30 minutes or until the filling is firm in the center. (shake the pie gently and, it should give a little jiggle in the center but it should have some stability. If the filling shows horizontal movement on shaking, then it is not done yet.) If edges of crust begin to brown too quickly, cover with foil.