This classic Pecan Pie can be fancied up with bourbon, melted chocolate, or even toasted coconut. Make it a day ahead so it has time to fully cool for neat slices.
Makes one 9-inch pie
- 1 single-crust All Butter Pie Crust
- 1 1/2 cups toasted pecan halves
- 1/2 cup light brown sugar
- 3/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3 eggs, lightly beaten
- 4 tablespoons butter
- Preheat the oven to 400°F. Roll out the pie dough and use it to line a 9-inch pie pan.
- Partially blind-bake the crust until lightly browned, about 10 minutes. Place the pie crust onto a wire rack (still in the pan), and allow to cool to room temperature before filling. Keep the oven temperature at 400°F.
- Spread the nuts in an even layer over the bottom of the partially baked pie shell.
- In a saucepan, combine the brown sugar, corn syrup, vanilla extract, and salt. Stir until the mixture comes to a simmer. Remove from the heat, and add the butter. Set aside to cool slightly, then whisk in the eggs. Pour the mixture over the nuts, disturbing the nuts as little as possible.
- Place the pie on a baking sheet and bake until the center is softly set, about 30 to 35 minutes.
- Let the pie rest on a wire cooling rack for at least 20 minutes before slicing. Serve warm or at room temperature.