3 large eggs, lightly beaten
1/2 cup light corn syrup
4 tablespoons salted butter, melted
pinch of salt
1 cup packed dark brown sugar
2 teaspoons pure vanilla extract
1 pound pecan halves, roughly cut or broken up and toasted (additional pecans can be used to decorate the top of the pie, if desired)
Preheat the oven to 400 degrees. Fit the crust into a 9-inch deep dish Pyrex pie plate. Crimp the edges with the tines of a fork. (No need to parbake or prebake; raw crust is fine—just be sure to chill it thoroughly in the freezer for ½ hour or longer before pouring in filling and placing in oven).
Mix everything but the pecans together well (I like to beat it for a minute with an electric beater to smooth it out and build some volume), then stir in the nuts and pour filling into the piecrust. Arrange the reserved pecan halves on top decoratively.
Bake for 15 minutes at 400-degrees, then lower the heat to 350 degrees and bake for 45-55 minutes. If it looks like the crust is getting too dark, cover it with a strip of foil. (I cover with foil from the very beginning of the baking process, removing the foil towards the end just long enough for the crust to brown). The pie is ready to be removed from the oven when the internal temperature reaches 185 degrees.
Preheat the oven to 400 degrees. Fit the crust into a 9-inch deep dish Pyrex pie plate. Crimp the edges with the tines of a fork. (No need to parbake or prebake; raw crust is fine—just be sure to chill it thoroughly in the freezer for ½ hour or longer before pouring in filling and placing in oven).
Mix everything but the pecans together well (I like to beat it for a minute with an electric beater to smooth it out and build some volume), then stir in the nuts and pour filling into the piecrust. Arrange the reserved pecan halves on top decoratively.
Bake for 15 minutes at 400-degrees, then lower the heat to 350 degrees and bake for 45-55 minutes. If it looks like the crust is getting too dark, cover it with a strip of foil. (I cover with foil from the very beginning of the baking process, removing the foil towards the end just long enough for the crust to brown). The pie is ready to be removed from the oven when the internal temperature reaches 185 degrees.
Transfer the pie to a rack to cool for at least 4 hours so that the pie filling can set properly. (Do not attempt to cut or eat any sooner than 4 hours after it comes out of the oven or it will be a runny mess.)
To speed up the process, allow the pie to come to room temperature and then place in the fridge. Remove from fridge about an hour before serving so it's not cold when you eat it!