Pecan Pie

Steps

• Shell: Roll the pastry out and fit into a 9-inch pie pan, crimping the edges. Chill.
  ⏱ Start 20 min timer
• Prep: Heat the oven to 165°C (330°F).
• Filling: Whisk the syrup, brown sugar, and melted butter together, then whisk in the eggs, vanilla, and salt until smooth.
• Assemble: Arrange the pecans in the chilled shell and pour the filling over, allowing the nuts to float and rearrange themselves.
• Bake: Bake until the edges are set and the centre has a distinct, slow-moving jiggle across its whole width, not just the middle.
  ⏱ Start 48 min timer

  Tip: This filling has no starch buffering the eggs, so overbaking goes straight to a weepy, grainy texture rather than just a firmer set. Pull it slightly underdone by feel.

• Cool: Cool completely before slicing — it continues firming substantially as it cools.
  ⏱ Start 120 min timer