Pecan Pie

Make the Filling

• In a large bowl, whisk together the dark corn syrup, packed dark brown sugar, melted butter, vanilla extract, and salt until the mixture is smooth and well-combined.
• In a separate small bowl, lightly beat the eggs with a fork just until the yolks and whites are blended. Do not over-beat, as this can create a foamy texture on the pie.
• Gently whisk the beaten eggs into the syrup mixture until just incorporated.
• Fold in the 3/4 cup of chopped toasted pecans.

Assemble and Bake

• Pour the filling into the prepared pie crust.
• Arrange the remaining 3/4 cup of whole toasted pecan halves decoratively on top of the filling.
• Carefully place the baking sheet with the pie into the oven on the lower rack.
• Bake for 50 to 60 minutes. To check for doneness, gently shake the pie. The edges should be set and puffed, and the center should have a slight jiggle, similar to gelatin. An instant-read thermometer inserted in the center should read 200°F (93°C).
• If the crust or pecans are browning too quickly, tent the pie loosely with aluminum foil for the last 15-20 minutes of baking.

Cool Completely

• Remove the pie from the oven and place it on a wire rack to cool completely to room temperature. This is a crucial step and will take at least 4 hours.
• The filling will continue to set as it cools. Slicing the pie while it's still warm will result in a runny filling.
• Once completely cooled, you can serve it, or cover and refrigerate it for a firmer texture. Serve with whipped cream or vanilla ice cream, if desired.