Ingredients
Scale
- 1 (9-inch) unbaked deep-dish pie crust
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup dark corn syrup
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecan halves
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch deep-dish pie plate. Crimp the edges of the crust to create a decorative border. This will help hold the filling in place as it rises slightly during the baking process.
- In a large mixing bowl, beat the three eggs until they are well-combined. Add the granulated sugar, dark corn syrup, melted butter, vanilla extract, and salt. Whisk everything together until the mixture is completely smooth and the sugar has started to dissolve into the syrup.
- Gently fold the pecan halves into the liquid mixture using a spatula. Ensure all the nuts are well-coated with the syrup. Alternatively, you can pour the liquid into the crust first and then carefully arrange the pecans on top for a more patterned, professional look.
- Pour the filling into the prepared pie crust. Place the pie on the center rack of the oven. Bake for 50 to 60 minutes. The pie is done when the edges are set and the center has a slight jiggle but is not liquid. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Remove the pie from the oven and place it on a wire cooling rack. It is vital to let the pie cool completely at room temperature for at least 2 to 4 hours. This allows the filling to firm up so you can get clean, beautiful slices.
- Cook Time: 70 minutes
- Diet: Vegetarian