Chef's Choice Pecan Pie

My Favorite Pecan Pie recipe. 

Ingredients:
6 Tbsp. unsalted butter
1 cup packed dark brown sugar
¾  tsp. kosher salt
3 large eggs
¾ cup light corn syrup
1 Tbsp. vanilla extract
2 cups whole pecans toasted and lightly chopped

1   Par baked 9 inch pie shell

Directions:
Lay the raw whole pecans out on a large pan in single layer.  Place in preheated 350° F. oven for about 5 minutes.  Take out and stir or flip the pecans and put back in oven for about 6 more minutes.  Take out and coarsely hand chop the pecans and put aside for later.

Par bake your pie crust.  I prefer the "Double Mix all Butter Pie Crust" recipe.  Par bake according to recipe. It is best to pour your filling into the warm crust right out of the oven.  You can keep in the warm 275° oven with door slightly ajar to keep it warm while preparing filling if it has cooled already.

Keep oven preheated to 275° F.

In a double boiler over medium heat and simmering water, melt your butter.  Remove the pan from boiler and add your sugar and salt with a wooden spoon until butter is absorbed.  Mix in the eggs next, then corn syrup and vanilla.  Return bowl to simmering water boiler and stir until mixture is shiny and warm; about 130° F.  Remove from heat. 

Place your roasted pecans in the bottom of your par baked pie shell.

Pour in your warm filling mixture on top of the pecans.

Put the pie in the preheated 275° F. oven.  Bake for 50 to 55 minutes or until the center of filling reaches 200° F.   (Note: Under cooking will result in a pie that does not set up and over cooking will result in a grainier tougher pie.  Use a Thermometer for accuracy)

Cool for 4 hours before cutting to allow pie to set up and slice nicely.