The Eatery Pecan Pie

Ingredients

• 0.3 cup butter melted
• 1 cup plus dark
• 3 large eggs 
• 8 servings pastry for a 9-inch single-crust pie
• 1 cup pecan halves 
• 0.5 teaspoon salt 
• 0.7 cup sugar 

Equipment

• bowl
• frying pan
• oven
• blender
• aluminum foil

Directions

1. In a large bowl, with a mixer on medium-high speed or with a spoon, beat eggs, sugar, corn syrup, butter, and salt until well blended. Stir in pecans. Scrape mixture into unbaked pastry in pan.
2. Bake on bottom rack of a 375 regular oven or 350 convection oven until center jiggles only slightly when pan is gently shaken, 40 to 50 minutes. If crust browns too quickly (check after 35 minutes), cover pie loosely with foil.
3. Let pie cool on a rack at least 1 1/2 hours.
4. Cut into wedges and serve, or chill airtight up to 1 day.