Pecan Pie

The crust is first pressed firmly against the bottom and sides of the pan so the base lies flat beneath the liquid filling. Three eggs are loosened before 120 g of brown sugar is mixed in until most visible grains have diminished. The 150 ml of corn syrup, 40 g of melted unsalted butter, and one teaspoon of vanilla are then stirred through. The mixture should look even, with no streaks of butter floating across the surface. Mixing without whipping in excessive air also keeps the top from becoming needlessly foamy. The 180 g of pecans are distributed across the crust before the filling is poured slowly, preventing the nuts from being pushed into one side of the pan. Some pecans are nudged back toward the surface after pouring. The pie bakes at 175°C for 45-50 minutes. Its edges should be set while only the center still moves slightly when the pan is disturbed. If the nuts or filling darken too quickly, a loose foil cover protects the surface for the remainder of the bake. The center continues to firm as the pie cools, so complete cooling at room temperature is part of the setting process. Wiping the knife between cuts keeps the syrupy residue from dragging across subsequent slices.