Roll out the pie crust into a 9-inch pie pan and crimp the edges. Pre-bake for 8–10 minutes if you like a slightly crispier crust.
2. Make the Filling:
In a medium bowl, whisk together corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth.
Stir in pecan halves, reserving a few for topping if desired.
3. Bake the Pie:
Pour the filling into the prepared pie crust.
Bake for 50–60 minutes, or until the filling is set and lightly golden. The center should be slightly wobbly but firm as it cools.
Let the pie cool completely on a wire rack, then chill in the refrigerator for at least 2 hours before serving.
4. Serve:
Top with whipped cream and extra pecans if desired. Slice and enjoy!
Tips:
For a richer flavor, lightly toast the pecans before adding to the filling.
If the crust edges brown too fast, cover them with foil while baking.
Make-ahead: This pie tastes even better after chilling overnight!
If you want, I can also give you a creamy, custard-style version of pecan pie that’s even softer and melts in your mouth—it’s my favorite twist on the classic. Do you want me to share that?
