1-Prepare your pie crust: placing it in a deep dish pie plate and refrigerating it while you work on the filling.

2-Cream together: 1 cup granulated sugar, 3 tablespoons brown sugar, 1/2 teaspoon salt, 1 cup corn syrup, and 1/3 cup softened or melted butter until smooth. This step builds the base of your pecan pie’s rich flavor.

3-Mix in: 3 large eggs and 3/4 teaspoon vanilla extract to the bowl, stirring until everything is well combined. Reserve a few of the 1 1/2 cups pecans and stir the rest into the batter for that signature nutty goodness. Pour the mixture into the unbaked pie shell, then arrange the reserved pecans on top, filling any empty spots and covering them with a small spoonful of batter.

4-Bake: at 425 degrees Fahrenheit for 10 minutes, then reduce the heat to 350 degrees Fahrenheit and continue baking for about 50 minutes. Halfway through, tent greased aluminum foil over the pie to prevent over-browning, making sure it doesn’t touch the filling. The pecan pie is done when it’s not too jiggly in the center, so check by gently shaking it; if needed, bake for another 5 to 10 minutes.

5-Let the pecan pie cool: completely for several hours before slicing, or refrigerate it for 1 to 3 days and take it out one hour before serving. This cooling time helps set the filling for the best texture.