This is the last recipe my daughter and I made for our early Thanksgiving feast. My daughter basically prepared this pie all by herself and it couldn’t have been more delicious! She did a great job following instructions and being careful while chopping and using the oven. We used a frozen pie crust because we had one in the freezer and it’s instructions said not to pre cook the shell if making a pecan pie…it worked perfectly. The pie turned out beautiful and so delicious! My entire family loved it and we gobbled it up in two days. Needless to say, I am extremely proud of my daughter and she is quite proud of herself!
Preheat the oven to 350 degrees.
Place the pecans into a large skillet over medium low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).
Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.
Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.