Non-stick vegetable oil spray
No-Roll pie crust ( recipe in blog)
10 Tablespoons of un-salted butter ( 1 1/4 sticks)
1 cup light corn syrup
3/4 cup firmly packed light brown sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1 1/2 cups pecan pieces
2 cups pecan halves
Spray 10-inch diameter fluted ceramic tart dish with 1-inch sides, or glass pie dish with nonstick vegetable oil spray.
Press dough to thickness of 1/4 inch into bottom and up the sides of prepared dish. Trim and crimp edges. Cover and refrigerate at least 30 minutes ahead.
Melt butter with corn syrup and sugar in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Remove from heat and let stand at room temp. for 15 minutes.
Position rack in center of oven and preheat to 350 degrees.
Using and electric mixer beat eggs in large bowl until pale yellow and fluffy, about 5 minutes. Add corn syrup mixture and beat 1 minute. Add vanilla and beat 2 minutes. Stir in 1 1/2 cups of pecan pieces. Pour mixture into the shell. arrange Pecan halves on top of filling in concentric circles, covering filling.( nuts will not sink)
Bake until filling is just set, covering nuts if browning too quickly, about 50 minutes.
Transfer pie to rack and cool. Cover tightly and refrigerate. Let stand 2 hours at room temp before serving.
Pecan pie is Harry's most favorite!
