Target: 6 × 4 inches · landscape

Pecan Pie

325 min · 8 slices

Ingredients

□ 1 unbaked 9-inch flaky pie shell in a pie plate

□ 2 cups pecan halves

□ 3 large eggs, at room temperature

□ 1 cup light corn syrup

□ 3/4 cup packed light brown sugar

□ 4 tbsp unsalted butter, melted and cooled

□ 1 tsp pure vanilla extract

□ 1/2 tsp fine salt

1. Heat oven to 350 F; toast pecans for 8 minutes until fragrant and slightly darker.

2. Cool pecans, fit shell into the 9-inch plate, and reserve halves while chopping the rest.

3. Whisk eggs, corn syrup, brown sugar, butter, vanilla, and salt just until smooth.

4. Fill shell over chopped pecans, decorate with reserved halves, and bake until edges set and center wobbles.

5. Cool completely on a rack before slicing for a clean, set center.

Cook’s note: Shield the rim with foil if it browns before the center is set.