Ingredients:

  • 1 unit (9-inch / 23 cm) Uncooked Deep-Dish Pie Shell
  • 300 g (2 ½ cups) Pecan Halves (plus extra for decoration)
  • 115 g (½ cup, 1 stick) Unsalted Butter, melted
  • 240 ml (1 cup) Light Corn Syrup
  • 100 g (½ cup, packed) Light Brown Sugar
  • 50 g (¼ cup) Granulated White Sugar
  • 3 large Eggs, lightly beaten
  • 10 ml (2 teaspoons) Pure Vanilla Extract
  • A generous pinch of Fine Sea Salt

Instructions:

  1. Preheat oven to 350°F / 175°C. Place a sturdy baking sheet onto the middle rack while the oven heats (this prevents a soggy bottom).
  2. Scatter approximately 200 g (1 ½ cups) of the pecan halves evenly across the bottom of the unbaked pie crust. Reserve the rest for placing on top.
  3. Loosely cover the edges of the pie crust with strips of aluminium foil to prevent burning.
  4. Gently melt the 115 g of butter in a small saucepan or microwave. Allow it to cool slightly.
  5. In a large mixing bowl, combine the corn syrup, brown sugar, granulated sugar, and salt. Whisk briefly until well combined.
  6. Whisk in the slightly cooled melted butter and the vanilla extract until the mixture is uniform.
  7. Slowly stream the lightly beaten eggs into the syrup mixture while whisking constantly to incorporate gently.
  8. For a silky-smooth texture, pour the finished filling through a fine-mesh sieve into a clean bowl to remove any solids.
  9. Place the prepared pie crust onto the hot baking sheet. Pour the strained filling gently over the pecans (the nuts will float up slightly).
  10. Arrange the remaining 100 g of pecan halves neatly or scatter them randomly over the top of the filling for presentation.
  11. Place the baking sheet with the pie immediately into the preheated oven. Bake for 30 minutes with the crust foil shields on.
  12. After 30 minutes, carefully remove the foil shields from the crust edges.
  13. Reduce the oven temperature slightly to 325°F / 160°C. Continue baking for another 25 to 35 minutes.
  14. The pie is done when the edges are set and the very centre still has a slight jiggle (like set jelly/jello). The internal temperature should register about 200°F (93°C).
  15. Remove the pie from the oven and allow it to cool completely on a wire rack. The filling must set, which takes at least 4 hours, or ideally, overnight, before slicing.