Roll out your pie crust, crimp the edges and transfer to the freezer to chill.

In a large skillet, set over medium heat, add the butter and melt. When the butter has melted, add the vanilla bean seeds and pods, along with the pecans; toss until combined. And then toast until fragrant, about 5 to 7 minutes, tossing them every minute or so to ensure even browning and toasting.

Meanwhile, in a bowl whisk together the corn syrup, eggs, brown sugar and salt.

Allow the pecans to cool for about 10 minutes. We’re doing this so they won’t be hot when we add them to the pie crust. When the pecans have cooled, remove them, using a slotted spoon and place them in the chilled pie crust shell. There will be some leftover melted butter. Pour that leftover melted butter into the bowl with the egg mixture and whisk it until smooth and combined.

Pour the egg mixture over the pecans. Brush the edges of the pie crust with egg wash and place on a baking sheet. This pie has a tendency to overflow with a bit of butter so I always place it on a lined baking sheet to avoid a mess in my oven.

Preheat the oven to 350 degrees F. Transfer to the oven to bake for 50 to 55 minutes, until the edges of the pie crust are golden brown and the center is mostly set. It will jiggle and that is ok!

Allow to cool to room temperature and set for about 3 to 4 hours. Serve with whipped cream or ice cream for full butter pecan vibes.