Everyone loves some old fashion pecan pie and there's none other like a true homemade pie. Pecan pie can be made a few days in advance and kept in the fridge, it also freezes very well. Recipe inspired by Andrea Albin

Ingredients:
Pie Dough (store bought or my recipe here)
3/4 stick salted butter (3 oz)
1 1/4 cups packed golden brown sugar
3/4 cup golden corn syrup
3 large eggs
3 teaspoons pure vanilla extract
2 teaspoons cornstarch
1 tablespoon water
2 cups pecan halves (1/2 pound), plus more for decorating (optional)

Directions:
Preheat oven to 350 F. 

Roll out you pie dough and press it into a 9 inch greased pie pan, or any pan you like. I used a rectangular one here with a removable bottom which makes it easier to pop out. Prick the dough with a fork all over and place the pan with the dough into the freezer for 15-20 minutes.

Remove the dough from the freezer and place a piece of parchment paper on top of the pie dough, fill with pie weights or some dry beans (that's what I used and it worked fine). Note: Since making this recipe I used my ceramic pie weights, and they do work a little better but not a significant difference. Use what you have or if you bake a lot of pies consider investing in some pie weights, I picked mine up at Homesense for $5. 

Place the pan into the oven and bake for 15 minutes. After 15 minutes, carefully remove the pan from the oven, remove the parchment paper with the weights and place the pan back into the oven to finish for another 10-15 minutes. Note: this process is called Blind Baking, its the process of cooking the pie dough before filling it so that the dough does not get soggy when you fill it, it also lessens the amount the dough will shrink or pucker during baking.

In the meantime in a sauce pan over medium heat, melt the butter and add the brown sugar. Stir until the butter/sugar mixture is smooth, continue to stir over the heat for 2 minutes. 

Remove the mixture from the heat and add the corn syrup. Stir until well combined. Stir in the vanilla. 

In a small bowl mix the cornstarch with 1 tablespoon of water and stir until you have a paste. Add that to the sugar mixture and mix well. 

In another bowl, beat the eggs with a fork for 1 minute. Slowly add that to your sugar mixture and stir until combined. This is your filling, set it aside.

Take the pan containing the pie crust and place in the pecans. You can leave the pecans halved or you can chop them. I like to chop them for inside the pie because it is easier to eat and cut, and decorate the top with halves. Either way, it tastes fantastic, up to you how you like to place them. 

Pour the filling over the pecans, this won't rise so you can come up pretty close to the edge, but do leave some room about 1/4 inch so it does not spill over the edge. Decorate the top with additional pecans if desired and place into the oven for approximately 45 minutes. 

You'll know when it's done when the top has browned and developed a crackled look and has a slight jiggle to it. Carefully remove from the oven and allow it to cool in the pan for 10 minutes. Remove from the pan and move to a cooling rack to finish cooling. Alternatively, you can leave it in the pan to cool and serve out of the pie pan. 

Go ahead an have fun with it, I also made mini ones and a round one with a fun crust for good measure