This pecan pie's toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma's Drummond Ranch. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.
Flour, for dusting ½ recipe Buttery Pie Dough 1 cup light corn syrup ¾ cup granulated sugar ¼ cup packed light brown sugar 2 tbsp. unsalted butter, melted and cooled 2 tsp. vanilla extract ½ tsp. kosher salt 3 eggs, lightly beaten 1 ¼ cups roughly chopped pecans, plus ½ cup halves
1. On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill 30 minutes.
2. Heat oven to 350°. Whisk corn syrup, sugars, butter, vanilla, salt, and eggs in a bowl; fold in chopped pecans. Distribute filling evenly over dough; arrange pecan halves decoratively around the inside edge of the pie crust. Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.