SERVES 6 TO 8
From Georgia to Texas, you’ll find people who claim their Pecan Pie is the best. But Pauls Valley, Oklahoma, a small town between Dallas and Oklahoma City, lays claim to being the pie’s original homeland.
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
1 cup firmly packed light brown sugar
1 teaspoon kosher salt
5 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped pecans
½ recipe Basic Pie Crust in 9-inch pan (here)
1 cup pecan halves
Preheat the oven to 350°F.
In a stand mixer, cream together the butter, sugars, and salt. Add the eggs, one at a time, and beat until smooth. Stir in the vanilla and chopped pecans. Pour the filling into the pie shell and scatter the pecan halves over the top. Or arrange them neatly, if that’s more your style. Bake for 55 to 60 minutes, until the filling is set. Cool to room temperature before serving.