Ingredients 1x2x3x

• 1 unbaked 9-inch pie crust (store-bought or homemade; regular or deep-dish)
• 1 1/2 cups pecan halves (lightly toasted if you like)
• 3 large eggs, at room temperature
• 1 cup light corn syrup (or a mix of light and dark for deeper flavor)
• 1/2 cup packed brown sugar (light or dark)
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon fine sea salt
• Optional boosters: 1 tablespoon bourbon, 1/2 teaspoon cinnamon, 1 teaspoon orange zest, or 1/2 cup chocolate chips
• Egg wash for crust edge (optional): 1 egg beaten with 1 teaspoon water

Method

1. Preheat and prep. Set your oven to 350°F (175°C). Place a rack in the lower third of the oven. If your crust is in a metal or glass pie pan, set it on a baking sheet to catch drips and make transfer easy.
2. Chill the crust. If using rolled dough, fit it into a 9-inch pie plate, crimp the edges, and chill it in the fridge for 20 minutes while you make the filling. Cold crust bakes flakier.
3. Toast the pecans (optional but recommended). Spread pecan halves on a baking sheet and toast in the preheating oven for 6–8 minutes, until fragrant. Let cool slightly. This deepens the nutty flavor.
4. Mix the wet ingredients. In a medium bowl, whisk the eggs until smooth. Add corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until glossy and fully combined. If using bourbon, cinnamon, or zest, whisk them in now.
5. Arrange and combine. Scatter the pecans over the bottom of the chilled crust. If you like a pretty top, reserve a handful to arrange in a circular pattern after pouring the filling.
6. Pour the filling. Gently pour the mixture over the pecans. The nuts will float up as it bakes. Brush the crust edge with egg wash if you want extra shine and color.
7. Shield the crust. Cover the rim with a pie shield or strips of foil to prevent over-browning. You can remove it later.
8. Bake. Bake at 350°F for 50–60 minutes. The edges should be set, and the center should jiggle slightly like gelatin when you nudge the pan. If the top or crust browns too fast, keep the shield on. Remove the shield for the last 10 minutes to finish the edges.
9. Cool completely. Place the pie on a rack and let it cool at least 3–4 hours. This step sets the filling. Cutting too soon can make it runny.
10. Serve. Slice with a sharp knife. For clean cuts, wipe the blade between slices. Serve plain or with lightly sweetened whipped cream or a small scoop of vanilla ice cream.

Notes

• Room temperature: Keep the cooled pie covered at room temp for up to 1 day.
• Refrigerator: Wrap tightly and refrigerate for 3–4 days. It actually tastes better on day two.
• Freezer: Freeze whole or sliced. Wrap in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm slices at 300°F (150°C) for 10–12 minutes, or the whole pie for 20–25 minutes, until just warmed through.