Easy Pecan Pie with a rich, flavorful filling featuring dark corn syrup and brown sugar.
Preheat the oven to 400° and have a rack in the lower third of the oven. Have ready a 9" pie dish.
If using a homemade pie crust, flour both sides of a pastry disk and set atop a floured work surface. Begin rolling out the disk until it is about an 1/8" thick and 12" in diameter.
Gently situate the pie crust in the dish and crimp the edges as desired. Line the pie with nonstick aluminum foil and add pie weights.
Place in the lower third of the oven and bake for 20 minutes. Once the pie shell comes out, carefully remove the foil and weights and begin on the filling.
Reduce the oven temperature to 300°.
Roughly chop a 3/4 cup of the pecan halves and set aside. Whisk together butter, corn syrup, sugar, eggs, vanilla, and salt.
Scatter the chopped pecans across the crust, and top with the remaining pecan halves. Pour the filling evenly across the pecans and transfer to the oven.
Bake for 55 minutes in the center of the oven. Rotate the pie halfway through the cooking process. If needed, add a pie shield or strips of aluminum foil across the crust to prevent over-browning.
Remove from the oven and allow to cool. Allow the filling to set, about 2 hours, before serving.
If you are unsure about the doneness of your pie, gently press the back of a spoon against the center of the pie. The pie will yield like jello/gelatin if it's done.
The Anthony Kitchen