Amazing Pecan Pie

Recipe Found HERE

1 chilled 9-inch pie crust shell, unbaked 

1 1/2 cups pecan halves (I use a mixture of chopped pecans and halves) 

3/4 cup dark brown sugar, packed 

1/4 cup granulated sugar 

2 Tablespoons all-purpose flour 

1/2 teaspoon sea salt 

cinnamon, generous pinch 

1 cup light corn syrup 

3 Tablespoons unsalted butter, melted 

1 teaspoon vanilla extract 

3 large eggs (room temperature) 

Preheat oven to 350 F. 

Spread pecans in an even layer on a baking sheet and bake for 5-7 minutes or until toasted. Be careful not to burn them. 

 Remove pecans from oven and let cool. They will become crunchier as they cool. Set aside. 

In a large bowl whisk together brown sugar, granulated sugar, flour, salt, and cinnamon until well combined. 

Add light corn syrup, melted butter, and vanilla extract and stir with a rubber spatula until everything is combined and smooth. 

Add eggs to a separate bowl and whisk until uniform in color. 

Add the eggs to the mixture and stir until completely combined. 

Spread the toasted pecans on the bottom of the pie crust into an even layer. 

Gently pour on the filling. 

Let the pie sit for about 5-10 minutes until the pecans have floated to the top. 

Bake on the middle rack for 65-75 minutes (or until a thermometer inserted into the center of the pie reads 200 F.) Tent loosely with aluminum foil at the 30-minute mark if the pie begins to get too dark. Be careful that the foil does not touch the filling or it may stick. 

Remove the pie from the oven and let it cool on a wire rack for 2-3 hours or until the pie is at room temperature. (This is very important since the pie will be slightly jiggly in the center once removed from the oven and needs to cool in order to set. If the bottom of the pan is still warm the pie is not cooled enough.) 

When the pie has cooled completely, slice and serve. 

Refrigerate leftovers and bring the pie to room temperature before serving. 

-Tips For Making The BEST Pecan Pie Recipe Toast the pecan: Don’t skip this step! Toasting gives pecans a crunchier texture and deeper pecan flavor. 

-Let it cool completely. Seriously, don’t cut this pie until it is 100% cooled off. If the bottom of the pan is still warm, it’s not cooled off. I usually make my pecan pies a day ahead so that they sit in the fridge for a firmer set.