Place the frozen pie crust on a baking sheet and fill it with the chopped pecans.
In a medium mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until well combined. Pour over the pecans. (If desired, place additional pecan halves on top in a decorative pattern.)
Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking for 35 to 40 minutes or until the filling is puffed and the center wobbles slightly when gently shaken. Loosely tent with foil at any time during baking if the crust is browning too quickly. Let cool completely on a wire rack before slicing.
*If using my homemade pie crust recipe, you’ll make two 9-inch pie crusts worth of dough. You can tightly wrap and freeze one disc of dough for up to 3 months- just thaw in the fridge for 24 hours before using. Roll out the pie dough, fill the pie pan and crimp the edge as desired. Freeze for at least 20 minutes before making the pecan pie recipe.
In a rush? You can use a store-bought pie crust instead of making the pecan pie’s crust from scratch. While my homemade version is much more buttery and flaky, a store-bought one will work in a pinch!
This recipe makes enough filling to fill a standard deep-dish pie. If using a shallow pan or premade frozen crust, you will have a bit extra. Or, you can add another ½ cup of pecans and fill two shallow pie crusts.
If you’re using a ceramic pie dish with a homemade pie crust, you may want to blind-bake the pie dough before filling it. Ceramic dishes tend to insulate a bit more and could leave you with a slightly underdone crust. Follow my recipe on how to blind bake a pie crust for instructions!
I like to use a glass baking dish for the pie as you can easily check the crust and see how it looks.
You can use light corn syrup instead of dark corn syrup, but the filling will taste less rich.