Make pecan pie like a Southern boss, y'all. While I typically don't like to claim any recipe to be "the ultimate" or "the best" (because you never know all that's out there), this pecan pie deserves the moniker. Take it from a true-blood (Jewish) Southern gent', this pecan pie takes the Dixie favorite to a new level. In my humble opinion, a good pecan pie should be so rich, gooey, and chock-full of nuts that you should have a hard time cutting the perfect slice out of it (scooping is completely acceptable). Toasting the pecans (which I recommend doing whenever using them in any recipe), using a mixture of both light and dark corn syrups, and cooking the sugar and corn syrup mixture prior to mixing with the other ingredients, helps to create the ultimate classic Southern pecan pie. Trust me y'all. Go for it. PS. I have provided some optional tweaks for you to adapt the pie to your taste. Adding both bourbon and/or cocoa powder makes for awesome variations on this timeless dessert.
Preheat oven to 400°F. Arrange pecans on a cookie sheet and toast for 5-6 minutes, keeping a close eye on them to ensure they don't burn. Remove from oven and lower temperature to 350°F.
In a saucepan, boil sugar and corn syrups together for 2 to 3 minutes over medium-high heat. Remove from stove and let cool slightly. In a large bowl, beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly. Stir in the melted butter/margarine, vanilla (or bourbon), salt, and pecans, (and cocoa powder, if including) and mix to incorporate. Pour into prepared pie shell and bake for 45-55 minutes, or until the top is firm and the pie is set. Let cool completely. Enjoy, y'all.