Ingredients:

  • 1 9-inch unbaked pie crust
  • 1.5 cups (170g) raw pecan halves
  • 3 large eggs, room temperature
  • 1 cup (240ml) dark corn syrup
  • 1 cup (200g) firmly packed dark brown sugar
  • 4 tbsp (56g) unsalted butter, melted and slightly cooled
  • 1 tbsp pure vanilla extract
  • 0.5 tsp salt
  • 1 tbsp bourbon (optional)

Instructions:

  1. Preheat oven to 350°F (180°C). Note: A fully preheated oven ensures the crust starts crisping immediately.
  2. Arrange 1.5 cups (170g) raw pecan halves in the bottom of your 1 9 inch unbaked pie crust. Note: Placing them first allows the filling to lock them in place.
  3. Whisk 3 large eggs in a large bowl until just blended. Stop before they become foamy.
  4. Incorporate 1 cup (240ml) dark corn syrup and 1 cup (200g) dark brown sugar into the eggs.
  5. Add 4 tbsp (56g) melted butter, 1 tbsp vanilla, 0.5 tsp salt, and 1 tbsp bourbon. Stir until the mixture looks silky and dark.
  6. Pour the liquid over the pecans slowly. Note: The nuts will naturally float to the surface in a rustic pattern.
  7. Bake for 50 minutes. Check at 30 minutes to see if the crust needs shielding.
  8. Verify doneness by giving the pan a gentle nudge; the edges should be set while the center wobbles like Jello.
  9. Remove from the oven when the top is glistening and deep mahogany.
  10. Cool completely for at least 4 hours. Note: The custard only finishes setting as it reaches room temperature.