Pecan Pie

Ingredients

• 1 unbaked 9-inch pie crust
• 1 1/2 cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• 3/4 cup packed brown sugar
• 4 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 tbsp bourbon, optional

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the oven to 350°F, arrange the pie crust in a 9-inch pie plate, crimp the edge, and chill it while preparing the filling.
2. Step 2.Spread the pecans in the crust, turning some pretty halves upward so the baked pie has a clearly recognizable pecan surface.
3. Step 3.Whisk the eggs in a bowl until smooth, then add corn syrup, brown sugar, melted butter, vanilla, salt, and bourbon if using.
4. Step 4.Pour the filling slowly over the pecans, pausing if needed so the nuts can settle into an even layer without overflowing.
5. Step 5.Place the pie on a rimmed baking sheet and bake for 45 to 55 minutes until the edges are puffed and the center jiggles like set gelatin.
6. Step 6.If the crust darkens before the filling sets, cover only the edge with foil or a pie shield and continue baking gently.
7. Step 7.Cool the pie completely for at least 3 hours so the syrupy filling firms into clean slices instead of spilling out.
8. Step 8.Slice with a sharp knife, wiping between cuts, and serve plain or with unsweetened whipped cream to balance the sweetness.