1. Prepare the oven
Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie dish and gently press it into the bottom and sides. Trim or crimp the edges as desired.
2. Prepare the pecans
Arrange the pecan halves evenly over the bottom of the unbaked pie crust.
3. Make the filling
In a large mixing bowl, whisk together the eggs, light corn syrup, brown sugar, melted butter, vanilla extract, and salt.
Continue whisking until the mixture is smooth and the brown sugar is well incorporated.
4. Fill the pie
Slowly pour the filling mixture over the pecans.
The pecans will naturally rise and spread as the filling settles around them.
5. Bake
Carefully place the pie in the preheated oven.
Bake for approximately 50–60 minutes, or until the edges are set and the center has a slight jiggle when gently moved.
If the crust begins to brown too quickly, loosely cover the edges with aluminum foil.
6. Cool completely
Remove the pie from the oven and place it on a cooling rack.
Allow it to cool for at least 2 hours before slicing. The filling will continue to set as it cools.
7. Slice and serve
Cut the pie into wedges and serve at room temperature or slightly chilled.
For an extra-special dessert, serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream.
Tip: For the cleanest slices, let the pie cool completely before cutting. The filling becomes beautifully rich and firm while the pecans remain deliciously crunchy. 🥧❤️
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