The Best Pecan Pie

{makes one 9 inch pie}
{adapted from Martha Stewart's Pecan Pie recipe}



4 whole Large Eggs

1 cup Light Corn Syrup

1/3 cup Dark Brown Sugar, packed

1/4 cup Granulated Sugar

4 tablespoons Unsalted Butter, melted and cooled

1 teaspoon Real Vanilla Extract

1/2 teaspoon Kosher Salt

3 cups Pecans

1 prepared 9 inch pie crust, chilled



Preheat oven to 375, and place rack in the lowest position in oven {so the top pecans won't burn}.

In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla and salt until smooth. Roughly chop 1-1/2 cups pecans and place in the bottom of prepared pie crust. Top with remaining whole pecans and then pour the filling over top of the pecans. Set the pie onto lined baking sheet and place on the lowest rack in your preheated the oven for 50-60 minutes or until the center slightly jiggles.

Cool pie completely in pie plate before serving. Serve with whipped cream if desired.