Pecan Pie

Steps

1. Heat the oven to 425°F with a rack in the lower third. Fit the crust into a 9-inch pie plate, crimp the edge and set the plate on a rimmed baking sheet.
2. Coarsely chop 1 cup of the pecans and scatter them over the bottom of the crust. Save the remaining 1/2 cup of halves for the top.
3. In a medium bowl, whisk the eggs until smooth. Whisk in the corn syrup, brown sugar, granulated sugar, melted butter, vanilla, salt and bourbon, if using, until well blended.
4. Pour the filling over the chopped pecans. Arrange the whole halves on top, rounded side up.
5. Bake 10 minutes at 425°F, then lower the oven to 350°F and bake 40 to 50 minutes more. If the crust edge browns too fast, cover it with foil or a pie shield.
6. The pie is done when the edges are puffed and firm and the center moves only slightly, as one piece, when you nudge the pan. The center should read about 200°F on an instant-read thermometer.
7. Cool on a rack for 2 to 3 hours before slicing, so the filling can finish setting. Cover and refrigerate any leftovers.

Good to know

• A store-bought refrigerated crust keeps this easy, and a homemade crust works just as well. If you use a frozen shell, choose a deep-dish one so all the filling fits.
• Bake up to 2 days ahead. Once cool, cover and refrigerate, and let slices sit out 30 minutes before serving.
• To freeze, wrap the cooled pie in plastic and foil for up to 2 months, then thaw overnight in the fridge.
• For a deeper, more caramel flavor, use dark corn syrup or half light and half dark.