Blue-Ribbon Pecan Pie

By CheeseDiva

Ingredients

• Flour, for dusting
• 1 ⁄2 recipe Buttery Pie Dough
• 1 cup light corn syrup
• 3 ⁄4 cup granulated sugar
• 1 ⁄4 cup packed light brown sugar
• 2 tbsp. unsalted butter, melted and cooled
• 2 tsp. vanilla extract
• 1 ⁄2 tsp. kosher salt
• 3 eggs, lightly beaten
• 1 1⁄4 cups roughly chopped pecans, plus 1⁄2 cup halves

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill 30 minutes.

Heat oven to 350°. Whisk corn syrup, sugars, butter, vanilla, salt, and eggs in a bowl; fold in chopped pecans. Distribute filling evenly over dough; arrange pecan halves decoratively around the inside edge of the pie crust. Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.