Preheat the Oven: Begin by preheating your oven to 350°F (175°C). If you’re using a homemade crust, prepare it in a 9-inch deep-dish pie pan, trimming and crimping the edges neatly. Chill the crust while you prepare the filling — a cool crust helps prevent sogginess during baking.
Make the Filling: In a large mixing bowl, combine the corn syrup, eggs, sugar, melted butter, and vanilla extract. Stir gently using a spoon or rubber spatula until everything is evenly mixed. Avoid whisking too vigorously, as incorporating too much air can lead to bubbles or uneven texture in the baked pie.
Add the Pecans: Fold in the coarsely chopped pecans until well coated with the syrup mixture. The pecans will naturally float to the top during baking, forming that signature glossy, golden-brown surface that makes pecan pie so irresistible.
Fill the Crust: Pour the filling into the prepared pie crust, spreading the pecans evenly. For an elegant finish, you can arrange a few whole pecans on top before baking.
Bake: Place the pie on the center rack of the preheated oven. Bake for 60 to 70 minutes, or until the filling is set and slightly puffed in the center. The pie should jiggle just a little when gently shaken — it will continue to firm up as it cools. The top should be golden brown, with the pecans toasted to perfection.
Cool: Remove the pie from the oven and place it on a wire rack. Allow it to cool for at least 2 hours. This resting period is crucial — it lets the filling set completely, ensuring clean slices and that rich, gooey consistency that defines a perfect pecan pie.
