Instructions

• Preheat the oven to 350°F and place a rack in the middle position.
• Fit the unbaked pie crust into a pie dish, pressing it into the sides and trimming any excess dough; crimp the edges as desired.
• In a medium bowl, add 1/2 cup dark brown sugar, 1/2 cup brown rice syrup or corn syrup (your choice), 2 tablespoons melted unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt.
• Whisk those ingredients together until the sugar is dissolved and the mixture is smooth and uniform.
• Stir in 1 1/2 cups raw pecans until they are evenly coated with the filling.
• Pour the pecan filling into the prepared crust, spreading the pecans into an even layer.
• Bake on the middle rack for 45 minutes, until the pie edges are set and the center is mostly set with a slight jiggle.
• Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.