Pecan Pie

Heat oven to 400°F.

Chill the unbaked pie crust for at least 20 minutes in the refrigerator or freezer. Use parchment paper or aluminum foil to line the inside of the chilled crust, shaping it gently around the inner edges to form a mold of the crust. Fill the bottom of the crust with pie weights or dried beans. Bake for 15 minutes. Remove the pie pan from the oven, carefully lift out the foil/parchment and weights, and set them aside. Decrease the oven heat to 350°F.

In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon. Add eggs and whisk until smooth. Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Chop 2 cups of the pecans, then stir them into the butter and sugar mixture until combined.

Pour the entire filling into the prepared pie crust. Line the top of the filling with the remaining pecans (about 2 cups, more or less).

Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 to 25 minutes of baking time, you are welcome to loosely tent a piece of aluminum foil over the top of the whole pie if the crust or pecans seem to be browning too quickly. The pie will be ready to go once the top has puffed up into a dome (which will sink to become flat again, once the pie has set and cooled). Transfer the pie to a wire rack and let it rest until it reaches room temperature.

Slice and serve pie at room temperature (or you can refrigerate and chill the pie, if you prefer), garnished with a dollop of whipped cream if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.