Set your oven to 350°F (175°C). Line a 9-inch pie pan with your pie crust, crimping the edges if you’re feeling fancy. (No judgment if you just press it in; it’s your pie.)
Toast the Pecans (Optional but Awesome):
In a dry skillet over medium heat, toast the pecan halves for 3–5 minutes, stirring occasionally, until fragrant and slightly darker. This step enhances their flavor, but if you’re short on time, you can skip it.
Make the Filling:
In a medium bowl, whisk together the sugar, corn syrup, eggs, melted butter, vanilla extract, salt, and flour (if using) until smooth and well-combined.
Stir in the toasted pecans (if you did that step) and pour the mixture into the prepared pie crust. The pecans will naturally float to the top while baking. Magic!
Bake the Pie:
Place the pie on a baking sheet to catch any potential drips (because let’s face it, you don’t want sticky syrup on your oven).
Bake the pie for 50–60 minutes, or until the filling is set and no longer jiggles when gently shaken. The center may puff up slightly during baking, but it will settle as it cools.
Cool and Serve:
Allow the pie to cool completely before slicing, at least 2 hours. This lets the filling firm up and slice nicely.
Optional But Highly Recommended:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
