Directions

Preheat your oven to 350°F (175°C).
Roll out the pastry crust and fit it into a 9-inch pie pan, trimming any excess pastry from the edges and crimping them attractively.
In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and fully combined.
Stir in the pecan halves, ensuring they are evenly distributed throughout the mixture.
Pour the filling into the prepared pastry crust, arranging the pecans to lie flat if possible for a visually appealing top.
Place the pie on the middle rack of the oven and bake for 50 to 60 minutes, or until the filling is set and the pie jiggles just slightly in the center when gently shaken.
Allow the pie to cool completely on a wire rack before serving to ensure the filling fully sets and achieves a gooey, sliceable texture.

Variations & Tips
For a different spin, try substituting maple syrup for corn syrup to give the pie a distinct flavor. You can also add a teaspoon of bourbon to the filling for an extra depth of taste. To achieve a toasty note, consider roasting the pecans in the oven for about 8-10 minutes at 350°F before adding them to the pie. For those who prefer a less sweet version, consider reducing the sugar to 3/4 cup and replacing a portion of the corn syrup with dark corn syrup to enhance the pie’s richness.