Perfect Pecan Pie Recipe

Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate, fluting the edges. Pierce all over with a fork and place in the refrigerator to chill while you prepare the filling.

Preheat oven to 350F (175C).

Once oven is preheated, line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350F (175C) preheated oven and toast for 5-8 minutes, until lightly toasted. Remove from oven and allow to cool while you prepare the filling.

In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).

Add brown sugar, corn syrup, and vanilla extract, and salt, and whisk until combined.

Add melted, slightly cooled butter and stir well/whisk to combine.

Add cooled pecan halves and stir until until completely coated in syrup mixture.

Remove pie plate from refrigerator and make a simple egg wash by whisking together an egg with a teaspoon of water. Whisk until well incorporated, then use a pastry brush to brush all over the crust. Pour the pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.

Bake 45-55 minutes or until pie is set (very slight jiggle is ok, but set is ideal). Be sure to check your pie 35 minutes into baking and check periodically after that; if the crust is beginning to brown too quickly, cover your pie or with foil or a pie shield to prevent over-browning.

Allow to cool completely (at least 2-4 hours) before cutting and serving.