Jersey Black Butter and Pecan Pie

Preheat oven to 175°C (350°F).

Lightly toast pecan halves in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Set aside to cool slightly.

In a medium saucepan, melt Jersey butter over medium heat. Remove from heat.

Whisk in light brown sugar, granulated sugar, and Jersey Black Butter until well combined.

Gradually whisk in Jersey milk until smooth.

Whisk in beaten eggs, one at a time, until incorporated. Be careful not to overmix.

Stir in vanilla extract, salt, and mashed Jersey Royal potatoes (if using).

Arrange toasted pecan halves evenly in the bottom of the pie crust.

Pour the filling mixture over the pecans.

Bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center. The crust should be golden brown.

Let cool completely on a wire rack before slicing and serving. This allows the filling to fully set.