It’s impossible to go wrong with pecan pie. Especially one that is really loaded with nuts and cannabis—exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.
Heat oven to 340.
- Place the dough into a 9-inch pie plate. Crimp the edge and decorate with the tines of a fork. Using the same fork, poke holes in the bottom of the crust. Chill for 30 minutes.
- In a medium bowl, whisk together the butter, brown sugar, corn syrup, vanilla, and salt. Beat in the eggs and add the pecan halves. Sometimes I take the time to have the pecans all facing the same direction. (Those times I think I need to get a life!)
- Bake until the filling is set, 50 minutes to 1 hour. Cool completely. Serve with whipped cream or ice cream.