James Beard's Pecan Pie

A rich, gooey Southern-style pecan pie with a buttery flaky crust and a deeply caramelized filling.

Ingredients

• 1 9-inch unbaked pie crust
• 3 large eggs
• 1 cup dark corn syrup
• 1 cup packed brown sugar
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 1/2 cups pecan halves

Directions

1. Preheat the oven to 350 degrees F and fit the crust into a 9-inch pie pan, crimping the edges.
2. In a bowl, whisk the eggs, then whisk in the corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
3. Scatter the pecan halves over the bottom of the crust.
4. Pour the filling over the pecans; the nuts will rise to the top.
5. Bake 45 to 55 minutes, until the filling is set around the edges but still slightly jiggly in the center.
6. Cool completely on a rack so the filling firms up before slicing.

Notes

Adapted from James Beard, who collected definitive versions of America’s regional pies.