Texas Pecan Pie Recipe

MAKES ONE 9-INCH PIE
All-purpose flour, for dusting
Cream Cheese Pie Dough
4 cups (13 ounces) pecan halves, toasted
4 large eggs, lightly beaten
1 cup packed dark brown sugar
1 cup light corn syrup
½ cup (1 stick) unsalted butter, melted and cooled
2 tablespoons pure vanilla extract
½ teaspoon salt

1. On a lightly floured surface, roll out dough to a 13-inch round.
   Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch
   overhang. Turn overhang under, flush with rim. Flute edge.
   overhang. Turn overhang under, flush with rim. Flute edge.
   Refrigerate or freeze until firm, about 30 minutes.
2. Preheat oven to 325°F. Set aside 1¼ cups pecan halves; coarsely
   chop remaining 2¾ cups pecans. Stir together eggs, sugar, corn
   syrup, butter, vanilla, and salt in a medium bowl until well
   combined. Stir in chopped pecans, and pour mixture into prepared
   pie shell, spreading evenly. Arrange reserved pecan halves on top
   in concentric circles until surface is completely covered.
3. Place pie on a rimmed baking sheet, and bake until filling is just
   set and crust is golden brown, about 90 minutes. (If nuts are getting
   too dark, tent pie loosely with foil.) Transfer to a wire rack, and let
   cool completely before serving. (Pie can be stored at room temperature, loosely covered, up to 1 day.)