Adjust oven rack to center position, and heat oven to 275 degrees. Place pie shell in oven if not already warm.
Melt butter in medium heat proof bowl set in a skillet of water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon 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 shell, place pecan halves in a circular pattern on top of pie.
Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to cooling rack, let cool completely, at least 4 hours.
Originally Submitted
2/23/2016
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