Pecan Pie

Preheat the oven to 350°F (180°C).
Press the pie dough into the Stone Pie Plate and flute the edges.
Place the butter, sugar, and corn syrup in a microwave-safe bowl and microwave on HIGH for 2–3 minutes, or until the butter is melted; whisk to combine. Let the mixture cool for 3–4 minutes.
Add the eggs, one at a time, whisking well after each addition. Add the vanilla and salt; whisk to combine.
Place the pecans in the bottom of the baker for 45–50 minutes, or until the crust is golden brown (Note: You may need to cover the crust with foil if it’s browning too quickly. The center will have a slight jiggle).
Bake for 45-50 minutes, or until the crusts are golden brown (covering edges with foil as needed) and the filling has set (center will still have a slight jiggle).
Remove the pie from the oven and cool for 2–3 hours before serving.

Ingredient :

1 refrigerated pie crust (from 15-ounce package), softened as directed on package
½ cup (125mL) butter (1 stick)
¾ cup (175 mL) packed brown sugar
¾ cup (175 mL) light corn syrup
3 eggs
1 tsp (5 mL) vanilla
½ tsp (2 mL) salt
1 cup (250 mL) pecan halves, coarsely chopped