Pecan Pie

Ingredients

• 1  Single-Crust Pie Dough (ATK) recipe, partially baked and still warm

Filling

• 6 tablespoons (3/4 stick) unsalted butter, cut into 1-inch pieces
• 1 cup packed dark brown sugar
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup light corn syrup
• 1 tablespoon vanilla extract
• 2 cups pecans, chopped coarse

Directions

1. After removing the partially baked pie crust from the oven, leave the oven rack at the lower-middle position and reduce the temperature to 275 degrees Fahrenheit. (The crust must still be warm when the filling is added.)
2. For the filling: Melt the butter in the top of a double boiler. Remove the bowl from the heat and stir in the sugar and salt until the butter is absorbed. Whisk in the eggs, then the corn syrup and vanilla until smooth. Return the bowl to the double boiler and stir until the mixture is shiny, hot to the touch and measures 130 degrees on an instant-read thermometer. Remove from heat and stir in pecans.
3. Pour the pecan mixture into the warm, partially baked pie crust. Bake until the filling looks set but yields like Jell-O when gently pressed with the back of a spoon, 50 to 60 minutes. Transfer the pie to a wire rack and cool to room temperature before serving