This classic Southern-style pecan pie leans into a rich, glossy filling built from dark corn syrup, deep brown sugar, and toasted pecan halves that float up into a crackly, caramelized top as it bakes. A splash of vanilla and a pinch of salt round out the sweetness, while a slow bake keeps the custard-like filling set at the edges with just the right gentle wobble in the center. The crust turns flaky and golden underneath, giving every slice that satisfying contrast between crisp base and sticky, nutty filling. It's the kind of pie that firms up beautifully as it cools, making it an easy make-ahead dessert for a holiday table. With a filling built entirely from pantry staples and no tricky components to worry about, it's a solid, reliable choice for a gluten free spread.
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Position a rack in the lower third of the oven and preheat to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, fold the overhang under itself, and crimp the edges. Refrigerate while you prepare the filling.
In a medium saucepan over medium heat, combine the dark corn syrup and dark brown sugar. Stir until the sugar dissolves and the mixture just begins to bubble at the edges, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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