Step 1

Preheat oven to 375˚F. In a medium sized bowl, whisk together both sugars until combined.

Step 2

Next whisk in corn syrup, melted butter, beaten eggs and vanilla until mixture is smooth.

Step 3

Quickly whisk in flour and pinch of salt until mixture is smooth but somewhat thickened.

Step 4

Add pecan halves and use a spatula to combine.

Step 5

Pour pecan filling into pie shell. If using my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights then add the filling. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).

Step 6

Bake for 15 minutes then lower temperature to 350˚F and bake 30-40 minutes or until center of pie jiggles only slightly. If it shakes too much, leave it in the oven to bake longer. The pie should be almost stable. If you find that the crust is browning too quickly, add a pie shield or some foil on the outside halfway through the bake.

Step 7

Remove pie from oven and allow to cool to room temperature, then serve.