Ingredients:

  • 1½ cups (170 g) Pecan halves, plus extra for decorating
  • 2 tablespoons (30 g) Unsalted Butter, melted
  • 3 large Eggs, lightly beaten
  • 1 cup (240 ml) Dark Corn Syrup
  • ½ cup (100 g) Packed Light Brown Sugar
  • ¼ cup (50 g) Granulated Sugar
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1 tablespoon (15 ml) High-proof Bourbon or Dark Rum (Optional)
  • ½ teaspoon (2.5 g) Fine Sea Salt
  • 1 (9-inch/23 cm) Deep-dish unbaked pie crust

Instructions:

  1. Preheat the Oven: Set oven temperature to 375°F (190°C). Position the oven rack in the lower third of the oven.
  2. Prepare the Pecans: Toss the 1½ cups of pecans with the 2 tablespoons of melted butter. Spread them on a baking sheet and toast lightly for 5–7 minutes until fragrant. Set aside to cool slightly. This step massively boosts the flavor.
  3. Prep the Crust: Place the unbaked pie crust in the dish. Crimp the edges decoratively. Cover the edges of the crust loosely with a foil ring or pie shield now, as it’s easier than when the filling is wet.
  4. Combine Wet Ingredients: In a large bowl, whisk together the dark corn syrup, brown sugar, granulated sugar, vanilla extract, bourbon (if using), and salt until well combined and the sugars are mostly dissolved.
  5. Incorporate Eggs: Lightly whisk the 3 large eggs in a separate bowl, then slowly pour the eggs into the syrup mixture while continuously whisking. This prevents the filling from becoming frothy. Do not over-whisk.
  6. Add Pecans: Fold the toasted pecans into the wet filling mixture.
  7. Fill the Pie: Carefully pour the entire pecan mixture into the prepared pie shell. Arrange the reserved whole pecan halves on top in a decorative pattern, if desired.
  8. Initial Bake: Place the pie on the lower rack. Bake for 20 minutes at 375°F (190°C).
  9. Reduce Heat: Reduce the oven temperature to 350°F (175°C) and continue baking for another 30–40 minutes.
  10. Check for Doneness: The pie is done when the edges are set and puffy, but the very centre still has a 'proper wobble.' If the entire top is browning too quickly, cover loosely with foil.
  11. Cool Completely: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool for at least 3 hours, preferably overnight, for the filling to fully set and achieve that perfect, slicing consistency.