Southern Pecan Pie

Ingredients

• 1 chilled 9-inch pie crust, unbaked
• 2 cups pecan halves
• 4 tablespoons unsalted butter
• 1 cup packed dark brown sugar
• 1 cup dark corn syrup
• 1/2 teaspoon salt
• 3 large eggs
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract

Before you cook

• Fit the crust into a 9-inch pie plate, crimp the edge, and chill it while the oven heats.
• Beat the eggs lightly in a small bowl.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Spread the pecan halves on a baking sheet and toast them for 7 minutes, until they smell nutty.
3. Slide the pecans onto a plate to cool and raise the oven to 375 degrees.
4. Melt the butter in a medium saucepan over medium heat.
5. Stir in the brown sugar, corn syrup, and salt and cook, stirring, just until the sugar dissolves and the mixture is glossy, about 2 minutes.
6. Take the pan off the heat and let it cool for 5 minutes.
7. Whisk the beaten eggs into the warm syrup in a slow stream so they blend without scrambling.
8. Stir in the bourbon and vanilla.
9. Scatter the toasted pecans evenly across the bottom of the chilled crust.
10. Pour the filling gently over the nuts, which will float up into an even layer.
11. Set the pie on a rimmed baking sheet and bake for 45 to 55 minutes, until the edges are puffed and set and the center jiggles as one piece.
12. Cool the pie completely on a rack, at least three hours, so the filling firms into slices.