1 Cup Pecans Heaping, Coarsely Chopped
1 Cup Dark Brown Sugar
3/4 Cup Light Corn Syrup
3 Large Eggs
2 Each Egg Yolks
2 Teaspoons Vanilla
1/4 Teaspoon Salt
4 Tablespoons Butter, Melted
1 Tablespoon Cornstarch
1/3 Cup Water
Instructions
Adjust oven rack to middle position and reduce temperature to 300 degrees. In a separate pie plate, toast pecans in oven until fragrant, about 10 minutes. Reduce temperature to 250 degrees.
Meanwhile, heat brown sugar and corn syrup in a medium heat-proof bowl over a pan of barely simmering water until sugar is almost dissolved.
In another medium bowl, whisk eggs, yolks, vanilla and salt. Slowly whish warm sugar mixture into eggs. Return bowl to pan of simmering water whisk in butter.
In a small pan over low heat, stir together cornstarch and water until pasty thick; whisk into sugar-egg mixture. Heat in bowl over simmering water, stirring frequently.
Set pie shell on middle oven rack. Sprinkle in pecans, then pour filling into shell. Bake until pie puffs slightly and just sets, 35 to 45 minutes.
Cool to room temperature and serve.
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Yields: 8 Servings
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