Pecan Pie

Ingredients

• 1 unbaked 9-inch (23 cm) pie crust
• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) light corn syrup
• 3 large eggs
• 2 tablespoons (30 g) butter, melted
• 1 tablespoon (15 ml) vanilla extract
• 1/4 teaspoon (1.5 g) salt
• 2 cups (200 g) pecan halves, lightly toasted
• 1 tablespoon (8 g) all-purpose flour

Instructions

1. Preheat oven to 350°F (175°C). Toast the pecans on a baking sheet for 8-10 minutes until fragrant and lightly browned, stirring halfway through. Set aside to cool slightly.
2. Place the unbaked pie crust in a 9-inch (23 cm) pie dish, ensuring it fits snugly. Crimp the edges with your fingers or a fork and prick the bottom with a fork to prevent excessive bubbling.
3. In a large mixing bowl, whisk together the sugar, corn syrup, eggs, melted butter, vanilla extract, salt, and flour until well combined and smooth, about 2 minutes.
4. Stir in the toasted pecans, coating them evenly with the mixture.
5. Pour the filling into the prepared pie crust, spreading the pecans evenly. They will float slightly during baking, which is normal.
6. Bake for 50-60 minutes until the filling is set around the edges but still slightly jiggly in the center when gently shaken. The top should be deep golden brown.
7. Remove from oven and let cool on a wire rack for at least 2 hours before slicing. The filling will continue to set as it cools.
8. Serve at room temperature or slightly warm with whipped cream or vanilla ice cream if desired.