Pecan Pie

Method

1. Warm oven to 400°F.

2. Blind bake the crust. Chill the unbaked pie crust for at least 20 minutes in the refrigerator or freezer. Line the chilled crust with parchment paper or foil, pressing it gently against the sides. Fill with pie weights or dried beans and bake for 15 minutes. Lift the weights and lining. Lower oven heat to 350°F.

3. Prepare the filling. In a medium bowl, whisk together the sugar, corn syrup, vanilla, salt, and cinnamon. Tip in the eggs and whisk until smooth. Melt the butter in a small saucepan over a medium burner for 4–5 minutes, stirring often, until it begins to brown, smell nutty, and turn golden. Slowly drizzle the hot brown butter into the sugar mixture while whisking constantly to prevent the eggs from cooking. Cut 2 cups of the pecans and stir them into the filling.

4. Assemble. Tip the filling into the blind-baked crust. Lay out the remaining 2 cups of pecan halves decoratively on top.

5. Roast Roast the pie for 50–65 minutes, or until done (see notes below). If the crust or pecans begin browning too quickly, tent the pie loosely with foil after the first 20–25 minutes. The pie is ready when the center registers 200°F on an instant-read thermometer. The filling should have a gentle jiggle, like set Jell-O — not loose or wavy. The top will be puffed when it comes out of the oven but will settle flat as it cools. If the center still looks very wobbly after 50 minutes, continue bakin

6. Cool. Set the pie on a wire rack and let it cool completely to room temperature. Then move to the refrigerator for at least 3 hours. (This chilling time helps the custard set fully so the slices cut cleanly.)

7. Plate Slice and serve with whipped cream, if you’d like. Lid and store leftovers at room temperature for 1–2 days or refrigerated for 4–5 days.