This is one of our "must" Thanksgiving desserts. It's a wonderful combination of simple good taste with pecans that take on just a hint of roasted flavor. This pie is also quite easy to prepare, especially with the ingredients first brought to room temperature.
| 7 | tbsp | Unsalted ButterAt room temperature |
| 1½ | cups | Dark Brown SugarAt room temperature |
| 4 | Egg/sAt room temperature | |
| ½ | cup | Corn SyrupI use the light colored corn syrup. |
| 2 | cups | PecansBroken up, though not chopped, unless you prefer to leave the nuts whole or chopped into finer pieces. |
| 1 | tbsp | Vanilla |
| 1 | tsp | SaltScant |
| 1 | Roll out and fit the pie crust into the pie plate. Try to crimp the crust so that it rests upon the rim to prevent the crust from collapsing into the pan. Just to let you know, this doesn't always work for me, but the pie still bakes well, looks lovely in a homey sort of way, and tastes just as delicious as ever. |
| 2 | Preheat the oven to 375 degrees. |
| 3 | In a large bowl beat together the butter and the brown sugar until well-incorporated and somewhat fluffy. |
| 4 | Mix in the eggs, one at a time, until well-combined and smooth. |
| 5 | Add the corn syrup and mix, making sure that the corn syrup is fully incorporated, not sitting on the bottom. |
| 6 | Add the vanilla and salt and mix until combined. |
| 7 | Add the pecans and mix in. |
| 8 | Pour the filling into the pie shell. |
| 9 |
Bake for 30 minutes and check by (with hot mitts on your hands!) jiggling gently. The filling should be something of a jello-like consistency, that is, not too stiff. Leave the pie for five more minutes if you're unsure. When to take the pie out is very important to the final consistency of the filling, and may take some learning and experience, though I hope you get it just right the first time.
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