Preheat your oven to 425°F (220°C). This initial heat sets the crust perfectly.
Roll out your refrigerated deep-dish pie crust into a 14-inch diameter circle. Place it in your pie pan, trimming excess dough to leave about an inch around the edges. Any leftovers can be reserved for future crust repairs.
Crimp the edges of the crust to create a visually appealing finish. Bake the crust for about 4 minutes until it’s just set. This helps prevent a soggy bottom.
Once baked, transfer the crust to a wire rack and let it cool for about 3 minutes. If there are any cracks, use your reserved dough scraps to patch them up.
Allow the crust to cool for 30 minutes, then brush it lightly with one beaten large egg. This creates a barrier to keep the filling from making the crust soggy.
Reduce the oven temperature to 350°F (175°C), ensuring it’s set correctly for the filling.
In a medium saucepan over medium heat, melt the unsalted butter. While it melts, prepare to add the sugars.
Add the granulated sugar and dark brown sugar to the saucepan. Stir frequently until the mixture begins to bubble, about 3 to 4 minutes.
Stir in the light corn syrup, continuing to cook until it reaches a boil, around another 3 to 4 minutes, stirring constantly.
Remove the saucepan from the heat and allow the mixture to cool for about 5 minutes. This is important so that you can add the eggs without cooking them.
In a heatproof bowl, add the large eggs and whisk them lightly. Measure out 1 cup of the slightly cooled sugar mixture into a measuring cup.
Slowly whisk the sugar mixture into the beaten eggs, ensuring you do this gradually to temper the eggs.
Next, whisk the egg mixture back into the hot sugar mixture in the saucepan, blending until thoroughly combined.
Add the pure vanilla extract and kosher salt, whisking again to incorporate these flavors.
Finally, fold in the chopped pecans, ensuring they’re evenly distributed throughout the mixture.
Pour the filling into your cooled crust and bake at 350°F (175°C) for about 30 minutes. If the crust starts browning too quickly, cover it with a pie shield or foil.
Check for doneness; the pie should be set but slightly jiggly in the center. Overbaking can lead to a dry filling.
Once done, transfer the pie to a cooling rack. Allow it to cool completely for at least 3 hours before slicing and serving.
Serve with a scoop of ice cream or a dollop of whipped cream to enhance the experience.
