level: easy   Makes one 9-inch pie, 6 to 8 slices

Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

Filling:
1¼ cups dark corn syrup
3 extra-large eggs, lightly beaten
¾ cup sugar
2 tablespoons salted butter, melted
1½ teaspoons pure vanilla extract
2 cups pecan halves

Method:
Preheat the oven to 350°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell.

Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.

To prepare the filling, using an electric mixer on medium speed, mix together the corn syrup, eggs, sugar, butter, and vanilla until a light brown color is achieved, about 3 minutes. Stir in the pecans with a spoon or spatula, making sure they are incorporated throughout.

Place the filling in the pie shell, distributing it evenly.

To bake, place the pie plate on a baking sheet and bake for 55 to 60 minutes, or until the pie is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.

Pecan Pie is best served at room temperature. It can be stored in the refrigerator for up to 5 days.

Pecan Pie Recipe