Watch the video: https://www.momsheart.net/pecan-pie/.
Heat the oven to 375°F. Spread the pecans on a pan and toast them in the pre-heating oven. This will take 5-7 minutes. Watch the pecans carefully and stir a couple times to prevent burning. Let the nuts cool, then chop coarsely.
Partially bake the pie shell with pie weights (I cover the crust with foil or parchment paper then cover with pennies) for 20 minutes at 400°F and then without the weights for another 5 minutes.
In the meantime, melt the butter in a double boiler over simmering water. (I use a metal bowl that fits nicely in a saucepan, but doesn’t touch the water below.).
Remove from heat and stir in the brown sugar and salt. Beat in the eggs, then the corn syrup and vanilla.
Return over the hot water and stir until the mixture is shiny and hot to the touch, about 130°F. Remove from the heat and stir in the pecans.
When the pie shell is finished baking, remove from the oven and decrease the temperature to 275°F. Pour the pecan mixture into the hot pie shell and bake until the pie looks set, yet soft, when gently pressed with the back of a spoon…about 50-60 minutes.
Let the pie cool completely before serving…about 4 hours. If you want to serve the pie warm, cool completely first, so it is set. Then warm the pie in a 250°F oven for about 15 minutes.
