SERVES 8
You can use Foolproof, All-Butter, or Classic Single-Crust Pie Dough for this pie. Click here for information on toasting nuts. The crust must still be warm when the filling is added. To serve the pie warm, let it cool thoroughly so that it sets completely, then warm it in a 250-degree oven for about 15 minutes and slice. Serve with vanilla ice cream or Whipped Cream. See the sidebars that follow the recipe.
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6 |
tablespoons unsalted butter, cut into 1-inch pieces |
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1 |
cup packed (7 ounces) dark brown sugar |
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½ |
teaspoon salt |
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3 |
large eggs |
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¾ |
cup light corn syrup |
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1 |
tablespoon vanilla extract |
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2 |
cups (8 ounces) pecans, toasted and chopped fine |
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1 |
recipe single-crust pie dough, partially baked and still warm |
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Melt butter in heatproof bowl set in skillet of barely simmering water. Remove bowl from skillet and stir in sugar and salt until butter is absorbed. Whisk in eggs, then corn syrup and vanilla until smooth. Return bowl to hot water and stir until mixture is shiny, hot to touch, and registers 130 degrees. Off heat, stir in pecans.
2. Pour pecan mixture into warm prebaked pie crust set on rimmed baking sheet. Bake pie until filling looks set but yields like Jell-O when gently pressed with back of spoon, 50 minutes to 1 hour. Let pie cool on wire rack until filling has set, about 2 hours; serve slightly warm or at room temperature.