Roll out pie crust and lay into a greased 9 inch pie pan.
Combine eggs, corn syrup, butter, sugar, and vanilla in a large bowl and whisk together.
Stir in pecans.
Pour mixture into pie shell.
Bake at 350° for 30 minutes. Remove pie from oven and cover crust with foil. Just cover the edges so the rest of the pie continues to bake without burning the crust. Place pie back in the oven for another 20-30 minutes. The outer edge of the pie will be puffed, and the inside will only be slightly jiggly.
Cool completely before serving to allow to set.
Nutrition facts are for 1/8 of the pie filling only.
Having a hard time measuring corn syrup? Spray your measuring cup with cooking spray before measuring, and the corn syrup will come back out easily!
Be sure to check on the pie halfway through baking to ensure the outer crust isn't burning. If it's starting to get a little too browned, cover just the edges with foil or a pie crust shield.
Why aren't the pecans on the bottom? Whether you perfectly arrange the pecans on the bottom, or mix them in with the filling, they're going to float up to the top while baking. So the choice is yours. I like to mix my pecans in because I like the little pieces and how they caramelize on top.
Rolling Out Pie Crust Tutorial - If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
Pretty Ways to Finish Pie Crust Edges - There are so many ways to finish pie crust once you're done rolling it out to make a truly special pie. Try some of these easy and fun ones this year!
Storage: After the pie has completely cooled to room temperature, cover. (If the pie is not cooled, it will create condensation under its cover and result in a soggy pie!). Store at room temperature for up to 24 hours. Store covered in the refrigerator for up to 3-4 days, taking out of the refrigerator about an hour or two before serving to allow it to come to room temperature.
Freezing Instructions: Baked pies freeze well for up to 3 months. Cover tightly before freezing, and label. Allow to thaw in the refrigerator overnight, then allow to come to room temperature an hour or two before serving.