Southern Pecan Pie (Pies)

One 9-inch single-crust pie

• Rich and Tender Dough, click here for the recipe
• 3 large eggs
• 1 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 1/3 cup packed brown sugar
• 1/3 cup sugar
• 2½ tablespoons unsalted butter, melted and cooled
• Pinch of salt
• 2 cups pecan halves
• 1 cup chilled heavy cream, whipped, as accompaniment, if desired

1. Preheat the oven to 350F (180C).
2. Line a pie plate with the bottom crust and make a fluted edge.
3. In a large bowl, lightly beat the eggs ; stir in the corn syrup and vanilla.
4. In small bowl, combine the two sugars, making sure that they are no lumps ; add the sugar, the melted butter, and the salt to the syrup mixture, stirring to combine.
5. Spread the pecans evenly over the bottom of the shell and pour the filling over them.
6. Bake the for 55 to 60 minutes, or until the filling is slightly puffed up and a knife inserted about 1½ inches from the center comes out clean.
7. Let the pie cool on a wire rack before serving at room temperature, with unsweetened whipped cream, if desired.

BON APPÉTIT