Ingredients:

  • 1 unbaked, deep-dish 9-inch (23 cm) Pie Crust, chilled
  • 1 ½ cups Pecan Halves (reserve 24 halves for topping)
  • ½ cup (1 stick) Unsalted Butter, melted and cooled
  • ½ cup packed Light Brown Sugar
  • ½ cup Light Corn Syrup
  • ½ cup Dark Corn Syrup (or Maple Syrup)
  • 3 Large Eggs, lightly beaten
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Bourbon Whiskey (optional)
  • ¼ teaspoon Fine Sea Salt

Instructions:

  1. Pre-heat Oven: Set the oven temperature to 350°F (175°C). Place an oven rack in the lower third position.
  2. Blind Bake (The Foundation): Fit the chilled pie crust into the dish. Prick the bottom lightly with a fork (docking). Line the base with parchment paper and fill with pie weights.
  3. Partially Bake: Bake the crust for 15 minutes. Remove from the oven, carefully lift out the weights and parchment, and return the crust to the oven for another 5–8 minutes until the base is dry and lightly set. Let the crust cool completely.
  4. Melt Butter: Gently melt the ½ cup of unsalted butter and set aside to cool slightly.
  5. Combine Wet Ingredients: In a large bowl, whisk together the light brown sugar, light corn syrup, dark corn syrup (or maple syrup), melted butter, vanilla extract, bourbon (if using), and salt until fully combined.
  6. Incorporate Eggs: Slowly stream the lightly beaten eggs into the syrup mixture while continuously whisking until smooth and homogenous. Stop whisking once combined to avoid excess air bubbles.
  7. Add Pecans: Stir 1 ½ cups of pecans (the bulk of the nuts) directly into the filling mixture.
  8. Fill the Crust and Decorate: Pour the pecan filling gently into the cooled, blind-baked pie crust. Arrange the reserved pecan halves decoratively on top of the filling.
  9. Protect the Edges: Place a foil ring or a specialized pie shield around the crust edges immediately to prevent them from scorching.
  10. Bake (Stage 1): Place the pie on the baking sheet and transfer to the preheated oven. Bake for 30 minutes.
  11. Reduce Heat (Stage 2): Reduce the oven temperature to 325°F (160°C). Continue baking for 20–30 minutes more, or until the centre is mostly set but still has a slight wobble when gently shaken.
  12. Cool Down: Carefully remove the pie from the oven. Remove the foil shield. Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. This cooling process is essential for the filling to fully solidify.