MAKES ONE 9 INCH PIE
1 Butter Crust
6 tablespoons unsalted butter
1 vanilla bean, split (or substitute 2 teaspoons
pure vanilla extract)
3 large eggs
¾ cup granulated sugar
¼ cup light brown sugar, packed
1 cup light corn syrup
2 cups pecan halves, about half of them
For a gluten free option substitute our classic gluten free pie crust recipe.
Prepare a single crust according to the given directions. Place a baking sheet on the lowest oven rack; preheat to 400 degrees. Meanwhile, make the filling. In a medium skillet, melt the butter over medium heat. Scrape the seeds from the vanilla bean and add, along with the pod. Cook, stirring, until the butter turns nutty brown, about 5 minutes. Transfer to a bowl, scraping the seeds from the bottom of the pan and discarding the pod. Whisk in the eggs, white and brown sugars, corn syrup, and salt. If substituting vanilla extract, add it here. Spread the chopped pecans in the chilled crust and pour in the filling. Top with the pecan halves. Carefully place the pie on the hot baking sheet and lower the oven temperature to 325 degrees. Bake until the crust and nuts are golden and the filling is set, 50 to 60 minutes. Cool completely on a rack before serving.