Ingredients:

  • 1 (9-inch) unbaked Deep Dish Pastry Shell, chilled
  • 1 cup Light Corn Syrup
  • 1/2 cup Light Brown Sugar, packed
  • 6 Tablespoons Unsalted Butter, melted
  • 3 Large Eggs, lightly beaten
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/2 cups Pecan Halves

Instructions:

  1. Preheat the oven to 400°F (200°C). Position an oven rack in the lower-middle position. Place the chilled pastry shell on a baking sheet for easier handling and spill prevention.
  2. Melt the 6 tablespoons of butter until fully liquid and set aside to cool slightly. In a large mixing bowl, whisk together the light corn syrup and brown sugar until the sugar is mostly dissolved. Whisk in the slightly cooled melted butter, vanilla extract, and salt until smooth.
  3. Gently whisk in the lightly beaten eggs until just combined; avoid incorporating too much air. Stir in 1 cup of the pecan halves into the filling mixture.
  4. Carefully pour the prepared filling into the chilled pie shell. Arrange the remaining 1/2 cup of pecan halves decoratively on top of the filling surface. Bake at 400°F (200°C) for 10 minutes. Without opening the oven, reduce the temperature to 350°F (175°C). Quickly shield the edges of the pie crust with aluminum foil or a pie shield, then continue baking for an additional 40–50 minutes.
  5. Check for doneness using the 'wobble test': the edges should look set, but the very centre (about a 2-inch circle) should still have a slight, soft wobble. Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours before slicing. Slicing too early will result in a runny filling.