Pecan Pie

3 eggs

⅓ cup butter, melted

1 Tbsp vanilla extract

¼ tsp salt

1 cup white sugar

½ cup brown sugar

2 cups fresh pecans, coarsely chopped

egg wash:

1 egg

1 Tbsp heavy cream

Preheat oven to 350°. Line a 9-in pie plate (not deep dish) with pie crust, and place in freezer for up to 15 minutes while you make the filling.

In a large bowl, beat eggs until foamy; stir in melted butter, vanilla, and salt.

Add sugars to the egg mixture; beat until smooth. Stir in pecans.

Make the egg wash: whisk egg and cream together in a small bowl. Brush onto chilled crust, covering sides, bottom, and edge completely.

Pour filling into prepared pie shell and bake for 30 to 40 minutes, until internal temperature reaches 200°. Don’t overbake! Keep an eye on pie while baking, covering with a foil shield if it begins to brown too quickly.

Cool completely before cutting. For cleanly cut slices, dip knife in hot water, wiping and dipping again between each cut.