Blue-Ribbon Pecan Pie | Louisiana Kitchen & Culture

Ingredients

• flour for dusting
• Buttery Pie Dough (click for recipe)
• 1 cup light corn syrup
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 3 eggs, lightly beaten
• 1¼ cups pecans, roughly chopped
• 1/2 cup pecans, halves for topping