Classic Pecan Pie

Pecan Pie

2 1/2 c. pecan halves, divided
4 large eggs
1/4 c. sugar
1/4 c. packed dark brown sugar
1 c. dark corn syrup
1/2 c. light corn syrup
2 Tbsp. unsalted butter, melted and cooled
1 tsp. pure vanilla extract
1/4 tsp. salt

Preheat oven to 350. On a lightly floured board, roll out pastry to a thickness of 1/8 inch. Place in a 9-inch pie plate that has been set on a parchment lined baking sheet, and press into the bottom edges and along sides. Trim and crimp. Put in freezer until firm, about 15 minutes.

Coarsely  chop 1 1/4 c. pecans, set aside. Combine eggs, sugar and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, vanilla and salt. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust. Arrange remaining pecan halves decoratively over top of pie. Bake on parchment lined baking sheet until crust is golden brown, filling is firm, and cake tester comes out clean, 50 to 55 minutes. Cool completely.