9" pie shell
6 tablespoons butter
3/4 cup packed brown sugar
1/4 cup sugar
1/4 teaspoon salt
1/2 cup light corn syrup
1/4 cup dark corn syrup
1 tablespoon vanilla
2 cups pecans, toasted, cooled, and chopped
1. Preheat oven to 425 degrees.
2. Place unbaked pie crust in freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5-6 minutes. Remove the foil and weights and bake 2-3 minutes longer until crust is just beginning to brown on the edges.
3. Meanwhile, melt butter in saucepan. Remove from heat; mix in sugars and salt with wire whisk until butter is absorbed and mixture is smooth.
4. Beat in the eggs, one at a time, then the two kinds of corn syrup and vanilla. Strain the mixture at this point to make sure it is perfectly smooth.
5. Return top of double boiler to heat; cook and stir constantly with wire whisk until mixture is shiny and hot to the touch, about 130 degrees. Remove from heat and stir in pecans.
6. As soon as the pie shell comes out of the oven, decrease oven temperature to 275 degrees. Pour pecan mixture into hot pie crust.
7. Bake at 275 degrees until center feels set yet soft, like gelatin, when gently pressed, about 50-60 minutes. Transfer pie to wire rack and let cool completely, at least 4 hours.
Best eaten within 12 hours. Serves 6-8