Ingredients:

  • 1 x 9-inch Deep-Dish Pie Crust (chilled)
  • 2 cups Pecans (halves or large pieces)
  • 1 cup Light Corn Syrup
  • 1/2 cup Dark Brown Sugar, packed
  • 1/4 cup Unsalted Butter, melted and cooled slightly
  • 3 Large Eggs, lightly whisked
  • 1 Tbsp Vanilla Extract
  • 1 tsp Fine Sea Salt
  • 1 Tbsp Bourbon or Dark Rum (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). If toasting pecans, spread them on a baking sheet and bake for 6–8 minutes until fragrant. Set aside to cool.
  2. Place the chilled pie crust in the pie plate. If using a homemade crust, consider blind baking for 10 minutes to prevent a soggy bottom.
  3. Gently melt the butter and allow it to cool slightly so it is not hot when added to the eggs.
  4. In a large mixing bowl, whisk together the corn syrup, melted butter, brown sugar, salt, vanilla, and optional bourbon/rum until the sugar is mostly dissolved and the mixture is smooth.
  5. Lightly whisk the eggs separately, then slowly pour the eggs into the syrup mixture while whisking continuously until fully incorporated. Do not over-whisk.
  6. Stir 1 1/2 cups of the pecans into the filling mixture.
  7. Pour the filling mixture into the prepared pie shell.
  8. Artistically arrange the remaining 1/2 cup of pecans on top of the filling for presentation.
  9. Crucially, create a protective shield of aluminium foil and carefully cover the edges of the pastry crust to prevent burning.
  10. Bake for 30 minutes with the foil shield on.
  11. Remove the foil shield and continue baking for another 25–35 minutes, or until the edges are firm and slightly puffed, but the very centre still has a gentle ‘jiggle’.
  12. Remove the Pecan Pie from the oven and place it on a wire rack.
  13. Allow the pie to cool completely to room temperature (at least 2 hours) before attempting to slice. The filling sets fully only upon cooling.