Adjust oven rack to center position, and heat to 275 degrees. Place pie shell in oven if not already warm.
Melt butter in medium heatproof bowl set in water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water, stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat, stir in chopped pecans.
Pour mixture into warm pie crust, place pecan halves around outer edge of pie working your way to the center. Bake until center feels set yet soft (like gelatin) when gently pressed, 50 to 60 min. Shield edges of crust with foil. Transfer pie to rack, let cool completely, at least 4 hours. Serve pie at room temperature or warm with lightly sweetened whipped cream.
Originally Submitted
12/8/2013
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