Georgia grows more pecans than anywhere on earth, and this is where they belong: a glossy, caramel-sweet filling loaded with toasted pecans in a flaky butter crust. Holiday royalty, but nobody complains in July either.
Directions
- Preheat the oven to 350°F. Spread the pecans on a sheet pan and toast 6–8 minutes until fragrant.
- Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Arrange the toasted pecans in the pie crust and pour the filling slowly over them — they'll float into an even layer.
- Bake 55–60 minutes until the center is set but still has a slight wobble; tent the crust edge with foil if it browns too fast.
- Cool completely — at least 2 hours — before slicing so the filling sets.