Pecan Pie

Preheat the oven to 350°F (175°C) and position a rack in the center.

Fit the Pie Crust into a 9-inch pie dish, trim and crimp the edges; chill in the fridge for 10–15 minutes. For a crisper bottom, line the crust with parchment and pie weights and blind-bake for 10 minutes, then remove weights and bake 3–5 minutes more until just set.

In a large bowl, whisk together the Eggs, Corn Syrup, Granulated Sugar, melted Butter, Vanilla Extract and a pinch of Salt until smooth and glossy.

Stir the Pecan Halves into the filling mixture until evenly coated, reserving a handful to arrange on top for decoration if you like.

Pour the filling into the prepared crust and level the surface; arrange reserved pecans on top for a pretty finish.

Bake for 50–60 minutes, or until the filling is mostly set and only a slight jiggle remains in the center. If the crust or tops of the pecans brown too quickly, tent loosely with foil for the last 15–20 minutes.

Remove the pie from the oven and let it cool completely on a wire rack (at least 2 hours) so the filling can fully set. Chilling it briefly in the fridge will make slicing cleaner.

Slice and serve at room temperature or slightly warm, optionally with whipped cream or vanilla ice cream.