Pecan Pie

Spread the pecan halves evenly across the bottom of the chilled pie crust.

In a large mixing bowl, whisk the eggs lightly. Add the dark corn syrup, brown sugar, melted butter, vanilla extract, and salt. Whisk vigorously until the mixture is completely smooth and uniform.

Pour the syrup mixture slowly over the pecans in the pie crust. The pecans will naturally rise to the surface.

Place the pie on a rimmed baking sheet and bake for 50-60 minutes. If the crust edges brown too quickly, cover them with a pie shield or aluminum foil halfway through baking.

The pie is done when the center is puffed and slightly jiggly but not liquid. Remove from the oven and let it cool completely on a wire rack for at least 3-4 hours to allow the filling to set before slicing.