Pecan Pie

• 2 1/2 cups pecan halves
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup dark brown sugar, packed
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 unbaked 9-inch pie crust, homemade or store-bought

1. 1

   Preheat your oven to 350°F. Toast the pecan halves on a sheet pan for about 8 minutes until they darken a shade and smell nutty — this step matters more than people think, because raw pecans make a flat-tasting pie.

2. 2

   In a heavy saucepan over medium heat, melt the butter with the granulated sugar, brown sugar, and corn syrup. Stir steady until the sugars dissolve and the mixture is smooth and just beginning to bubble at the edges.

3. 3

   Take it off the heat and let it cool for a good 10 minutes. If you skip this and pour it over the eggs hot, you'll scramble them and ruin the whole filling.

4. 4

   In a big bowl, beat the eggs with the vanilla and salt. Slowly stream the warm syrup mixture in while stirring so the eggs warm up gradually without cooking.

5. 5

   Fold the toasted pecans into the filling so they're all coated, then pour everything into your unbaked pie crust.

6. 6

   Bake at 350°F for 50 to 55 minutes. You want the edges set and the center still soft with just the slightest jiggle when you nudge the pan — it'll finish setting as it cools.

7. 7

   If the crust edges brown too fast, tent a piece of foil loosely over the pie for the last 15 minutes. Better to check than to pull a burnt crust out.

8. 8

   Let the pie cool completely at room temperature for at least 2 hours before slicing. It needs that time to firm up right; cut it warm and the filling runs everywhere.

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