• • Use eggs at room temperature for even mixing. Toast pecans for more depth. You can buy a 9-inch pie shell or make one from scratch using tips from How to Make Pie Crust: The Complete Guide.
  • Toast pecans at 350°F for 5 to 7 minutes to draw out natural oils and flavor.

• • Melt butter gently on low. Avoid browning. Cool before adding to other wet ingredients.

• • Whisk eggs separately in a bowl until no streaks remain. This helps the filling bake evenly and sets the texture.

Making the Filling

• In a saucepan, mix light corn syrup, brown sugar, melted butter, and sea salt.
• Stir gently over medium heat until sugar is completely dissolved and the mix turns glossy. Do not let it bubble or boil.
• Remove the pan from heat. Add vanilla extract and stir to combine.
• Whisk in eggs one at a time for a silky, unified batter. Add carefully to avoid scrambled yolks or separation.
• Fold in the toasted pecan halves, making sure they are evenly coated. Distribute nuts throughout so each slice gets an even share.

Baking the Pie

• Pour the pecan mixture into the prepared, unbaked pie crust.
• Bake in a preheated oven at 350°F for 50 to 60 minutes. The center should be set but still have a slight jiggle. The edges must be golden and firm.
• After 30 minutes, cover the crust edges loosely with foil. This prevents burning before the center sets.
• Remove the pie from the oven as soon as a tester near the edge comes out mostly clean but the center retains a slight, uniform wobble.