How do you make a nonrunny pecan pie?

1 cup pecans

1 cup granulated sugar

1/4 cup packed light brown sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

2 large eggs

1 large egg yolk

1 tablespoon Pure Vanilla Extract

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.

2. In a medium bowl, combine the pecans, granulated sugar, brown sugar, and salt.

3. In a separate bowl, whisk together the melted butter, eggs, egg yolk, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

4. Pour the filling into the prepared pie plate. Bake in the preheated oven for 40-45 minutes, or until the filling is set and the edges are golden brown.

5. Let the pie cool completely before serving.

Tips

- To prevent a runny pecan pie, make sure to not overmix the filling. Overmixing will cause the gluten in the flour to develop, which will make the pie tough and runny.

- Bake the pie on the middle rack of the oven.

- If you're worried that your pecan pie will be runny, you can also add a tablespoon of cornstarch to the filling.