Pecan Pie

Ingredients

• 1pie crust
• 300 gpecans
• 200 gcorn syrup
• 3eggs
• 100 gbrown sugar
• 2 tbspbutter

Method

1. Start by preheating your oven to 350°F (175°C). Take the 2 tablespoons of butter out of the refrigerator to soften at room temperature. Crack the 3 eggs into a bowl and let them sit out as well, as this will help them blend more smoothly into the filling later.
2. Roll out your pie crust and fit it into a 9-inch pie pan, pressing it gently into the corners and trimming any excess dough from the edges. Place the pie pan in the refrigerator to keep the crust cold while you prepare the filling.
3. In a medium saucepan over low heat, combine 200 g of corn syrup and 100 g of brown sugar. Stir the mixture gently until the sugar has completely dissolved and the syrup is smooth. This should take a few minutes; you want to ensure the sugar is fully incorporated without bringing the mixture to a boil.
4. Remove the saucepan from the heat and whisk in the softened butter until it is completely melted and incorporated. Allow this mixture to cool slightly, so it doesn't cook the eggs when added.
5. Once cooled, whisk the room-temperature eggs into the syrup mixture until fully combined. The mixture should be smooth and slightly thickened. This is your custard base for the pie.
6. Retrieve the pie crust from the refrigerator and spread 300 g of pecans evenly over the bottom. Pour the custard mixture over the pecans, ensuring they are all coated and distributed evenly throughout the filling.
7. Place the pie on the center rack of your preheated oven. Bake for about 50 to 60 minutes, or until the filling is set and the top is a rich, golden brown. The center should be slightly firm to the touch but still have a slight jiggle, indicating that it has set properly.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving. This cooling time helps the filling to fully set and makes slicing easier. Serve at room temperature, allowing the flavors to meld and the texture to firm up perfectly.