Pecan Pie


  • 9-inch unbaked Piecrust
  • 4 eggs
  • 1 cup dark brown sugar
  • ¾ cup light corn syrup
  • ½ teaspoon salt
  • ¼ cup (½ stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups shelled pecans, chopped
  • cup shelled pecan halves


  1. Preheat the oven to 400°F. Line a 9-inch pie pan with the pastry.
  2. Beat the eggs well in a large bowl. Add the brown sugar, corn syrup, salt, melted butter, and vanilla, and mix thoroughly.
  3. Sprinkle the chopped pecans in the pastry-lined pan. Pour the egg mixture over the pecans. Arrange the pecan halves around the edge of the filling next to the crust for decoration.
  4. Set the pan on the center rack of the oven and bake for 10 minutes. Reduce the heat to 325°F and bake until set, 25 to 30 minutes longer.
  5. Remove from the oven and let cool to room temperature before serving.