• 1 (9-inch) pie shell (see recipe below)
• 6 tbsp. unsalted butter, cut into 1/2-inch pieces
• 1 cup dark brown sugar, packed
• 1/2 tsp. salt
• 3 large eggs
• 3/4 cup light corn syrup (Karo)
• 1 tbsp. vanilla extract
• 2 cups (8 oz.) pecans, toasted and chopped into small pieces

I always toast any nuts I use for a recipe in a dry skillet on top of the stove versus in the oven.  Heat the skillet and add the nuts; toss every now and then and when you can smell them they are probably done.  Watch carefully as you do not want to burn them.

Adjust oven rack to center position, and heat oven to 275°F.  Place pie shell in oven for a few minutes if not warm.

Melt butter in a heatproof bowl set in skillet of water maintained at just below simmer.  Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed.  Beat in eggs,  corn syrup and vanilla.  Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130°F.  Remove from heat and stir in pecans.

Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes.  Transfer pie to rack and let cool completely, at least 4 hours.  Serve at room temperature or warm with whipped cream or vanilla ice cream.

Pie Crust:

• 1-1/4 cups flour, plus extra for surface of working area
• 2 tbsp. confectioners sugar
• 1/2 tsp. salt
• 8 tbsp. chilled, unsalted butter, cut into 1/4-inch pats
• 2 tbsp. vegetable shortening, frozen solid and cut into small pieces
• 1 large chilled egg white, thoroughly mixed with ice water (about 2 tbsp.) to equal 1/4 cup
• 1 large egg yolk, beaten with 1/8 tsp. water

Mix flour, sugar and salt in food processor fitted with steel blade.  Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds.  Turn mixture into medium bowl.

Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix.  Press down on dough with broad side of spatula until dough sticks together.  Shape dough into ball with your hands, then flatten into a 4-inch disk.  Dust dough lightly with flour, wrap tightly in plastic wrap and place in refrigerator for at least 1 hour or up to 2 days.

Roll dough on a lightly floured surface into a 13-inch circle and transfer to a 9-inch pie pan, preferably glass.  Press dough into corners and sides of pan, being careful not to stretch dough.  Trim edges of dough to make a 1/2-inch overhang.  Tuck overhanging dough under so that the folded edge is flush with the rim of the pan and flute the edge.

Chill shell until firm about 1 hour.  Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim.  Prick foil with fork and return shell to refrigerator while oven is heating.

Adjust oven rack to center position and heat oven to 400°F.  Bake, pressing once or twice with mitt protected hands if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes.  Remove foil and continue to bake until bottom begins to color, about 10 minutes longer.  Remove from oven, brush sides and bottom with egg yolk and return to oven until yolk glazes over, about 1 minute longer.

Recipe by cookingwithauntjuju.com