The Best Buttery 4-Egg Pecan Pie

Ingredients: 

• 1 9-inch pie crust, partially pre-bake Pioneer Woman Pie Crust 
• 1 cup granulated sugar
• 1 cup light corn syrup*
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 4 eggs, whisked
• 1/2 cup (1 stick) salted butter
• 2 cups pecan halves (plus extras to line the top, if desired)

Directions: 

1. Partially pre-bake a pie crust in a 9-inch pie pan according to its instructions, then heat oven to 350°F.

2. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.

3. 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 the pecans, then stir them into the butter and sugar mixture until combined. Then pour the entire filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.

4. Bake for about 50-60 minutes, or until the filling is set. It may jiggle slightly but not too much. If needed, place it back in the oven for another 10-20 minutes. To keep the crust edges from burning, cover the crust with a pie crust shield or with aluminum foil; remove foil about 15 to 20 minutes before the pie is done. When the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing. 

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For pre-baked pie crust:

After placing the crust in the pie pan, pick the dough with a fork.

Line the shell with parchment paper or aluminum foil, shaping it about the inner edges of the crust.

Fill it with pebbles, beans, or rice to keep it from bubbling up while baking. Remove the lining with the pebbles, beans, or rice a few minutes before the baking time is over.

Place in preheated 450° oven.

Bake for 10 to 12 minutes or until lightly browned. Baking time varies according to which type of pan you use.

Cool before filling.