Courtesy of Guy Fiera. Serves 8
- Ingredients:
- 1 sheet – refrigerated piecrust (half a 15 oz package)
- 1 cup – light corn syrup
- 1 cup – light brown sugar, packed
- 1/2 tspn – salt
- 5 1/3 TBSP – unsalted butter, melted
- 1 tspn – vanilla extract
- 3 large eggs
- 2 cups – pecan halves, toasted
- Whipped cream – optional for serving
Preheat the oven to 375°F. Unroll the pie crust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on)
In a medium bowl, whisk the corn syrup, brown sugar, salt, butter, and vanilla. In a small bowl, Lightly beat the eggs and then whisk into the corn syrup mixture.
Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughtl chop another 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
Bake the pie until a knife inserted in the center comes out clean, about 40-50 minutes. Cool completely on a rack. Serve with whipped cream.