Single pie crust for 9” (22cm) pie, uncooked
½ cup sugar (100g)
1 cup dark corn syrup (240ml)
3 large eggs
4 tbsp. melted butter (62g)
1 tsp. vanilla (5ml)
1 ½ cups whole pecans (150g)
Heat oven to 450°F (232°C). Roll out uncooked pie crust, line pie plate and set aside. In a 2 qt. (2lt) saucepan, combine sugar and corn syrup. Heat and stir until thickened and the temperature measures 228°F (109°C) on a candy thermometer. Remove from heat and set aside.
Add the eggs to the bowl of an electric mixer and beat on a medium speed until lemon colored. Lower the speed to slow, then slowly pour the hot syrup mixture into the eggs by trickling the syrup down the inside surface of the bowl. Once they are well combined, add the butter and vanilla. Remove the bowl from the mixer and stir in the pecans.
Pour the contents of the bowl into the prepared pie crust. Place the uncooked pie in the oven, bake for 10 minutes, and then lower the oven temperature to 300°F (148°C) and bake for 35 minutes. Remove the pie from the oven and allow to cool completely before serving.