Pecan Pie

Blind bake the crust

Fit the pastry into a 9 inch pie plate, crimp the edge, and freeze it for 20 minutes. Heat the oven to 400F (205C). Line the shell with foil and fill it with pie weights. Bake 18 to 20 minutes, lift out the foil and weights, and bake 5 minutes more, until the base looks dry and pale gold. Blind baking is worth the extra step because the filling is wet and bakes at a moderate temperature, so an unbaked shell never gets hot enough to crisp underneath.

Toast the pecans

Lower the oven to 350F (175C). Spread the pecan halves on a sheet pan and toast 6 to 8 minutes, until fragrant. Watch them closely at the end.

Mix the filling

Whisk the brown sugar, corn syrup, melted butter, and salt together until smooth. Whisk in the eggs one at a time, then the vanilla. Stop as soon as the mixture is even. Beating air into it gives a foamy layer on top that cracks as the pie cools.

Fill and bake

Scatter the pecans over the crust and pour the filling over them so they float into an even layer. Bake at 350F (175C) for 50 to 60 minutes. Cover the crust edge with a ring of foil if it browns before the center sets.

Judge the center by its wobble

The pie is done when the outer edge is set and slightly puffed and the center 2 inches wobbles as a single unit when the pan is nudged, rather than rippling like liquid. It finishes setting as it cools. Baking until the center is firm overcooks the eggs and produces a cracked, grainy filling.

Cool at least 4 hours

Cool on a rack until fully set before slicing.

For a maple version. Replace the corn syrup with 1 cup (240 ml) pure maple syrup and use light brown sugar. The filling sets a little softer and tastes less sweet.