COMMANDER'S PALACE PECAN PIE

Steps:

• Sprinkle work surface with flour. Flatten dough slightly with your hands into a round shape. Sprinkle dough and rolling pin with flour. Roll dough out evenly, working from the center outwards. Don't worry if it cracks or tears simply squeeze it back together. If underside starts to stick or rolling pin starts to stick, sprinkle with additional flour. Roll to a thickness of about 1/8".
• Place a 9" pie pan upside down in the center of the dough. Using a paring knife cut out a circle around the pie pan, extending 1" out from the edge of the pan. Remove pan and brush off excess flour. Fold dough in half and place in pan. Unfold and push dough down into bottom and down sides of pan, careful not to tear dough. Fold edge under about ½". Crimp edges in any fashion you like. You can use a fork or pinch the dough between your thumb and index fingers. Chill crust while making the filling.
• Preheat oven to 250ºF.
• In a large bowl, whisk eggs, add the sugar, corn syrup, melted butter, vanilla, and salt. Mix until smooth and well combined.
• Pour pecans into crust. Pour filling over pecans. Stir the two together gently until pecans are evenly distributed using finger. Be careful not to tear dough.
• Bake for 2 hours and 45 minutes until center is sent and crust is golden brown.
• Chef's notes: The pie will lightly rise in center. This will tell you it's finished. Don't allow rising too much because it will easily overcook, causing a dark filling and a dry, cracking pie. Perfect pecan pie should have a golden filling. The secret is long and slow cooking. If you're not positive that the pie is done, turn off oven and let rest in oven for 15 minutes. Always be sure pie pan is clean and dough has no holes or the filling will leak and pie will stick.
• We NEVER refrigerate pecan pie at the restaurant.