Southern Pecan Pie

Method

1. 1

   Step 1

   Position a rack in the lower third of the oven and place a heavy rimmed baking sheet on it. Heat the oven to 350°F (180°C / Gas 4), allowing at least 20 minutes for the baking sheet to become hot.

2. 2

   Step 2

   Ease the pastry into a 9-inch (23 cm) pie dish about 1½ inches (4 cm) deep, pressing it gently into the base and sides without stretching. Trim the overhang to ½ inch (1 cm), tuck it under itself and crimp the rim.

3. 3

   Step 3

   Refrigerate the pastry-lined dish for 15 minutes while you prepare the filling. Leave the base unpricked so the liquid filling cannot seep underneath.

4. 4

   Step 4

   In a large bowl, whisk the corn syrup and brown sugar until evenly combined, breaking up any sugar lumps. Add the eggs and whisk gently until smooth, avoiding a thick layer of foam.

5. 5

   Step 5

   Whisk in the lukewarm melted butter, vanilla and salt until the filling is uniform. Scatter the pecan halves evenly across the chilled pastry base.

6. 6

   Step 6

   Pour the filling slowly over the pecans; most will rise to the surface. Gently redistribute any crowded nuts with a spoon, then place the pie dish on the preheated baking sheet.

7. 7

   Step 7

   Bake for 60–75 minutes, checking after 35–40 minutes and loosely shielding the pastry rim with foil if it is already golden. The pie is done when the edges are puffed and set, the center has a slight unified wobble rather than a liquid ripple, and an instant-read thermometer inserted into the center without touching the dish reads 195–200°F (90–93°C); loosely tent the whole pie if the nuts darken too quickly.

8. 8

   Step 8

   Transfer the pie to a wire rack and cool for 2 hours, then refrigerate for at least 1 hour to finish setting before slicing into 8 wedges. For neat slices, use a sharp knife and wipe it clean between cuts; the filling should be gooey but hold its shape.