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| 1 | 9-inch baked pie shell |
| 6 Esslöffel | Unsalted butter; cut into 1-inch pieces |
| 1 Tasse | Packed dark brown sugar |
| 1/2 Teelöffel | salt |
| 3 gross | eggs |
| 1 Tasse | corn syrup light |
| 1 Esslöffel | vanilla extract |
| 2 Tasse | Pecans; (8 ounces), toasted and chopped into small pieces |
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1. Adjust oven rack to center position, and heat oven to 275 degrees. Place pie shell in oven if not already warm.
2. Melt butter in medium 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, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
3. 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; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.
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