Take 1 (9-inch) frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. I like to put the crust on a baking sheet to make it easier to remove it from the oven after it is baked.
In a medium bowl, whisk together 3 large eggs, beaten, 1/2 cup white granulated sugar, 3 Tablespoons salted butter, melted, 1 cup dark corn syrup, 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract until thoroughly combined.
Place 1 1/2 cups chopped pecans into the bottom of the pie crust.
Then pour the filling on top of the pecans.
Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.
Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit.
Allow to cool then slice and serve!
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Don't over-bake. You don't want burnt pecans on top. They will taste bitter and ruin the taste of the pie. If necessary, cover the pie with some aluminum foil soy it can continue baking without burning.
The pie will still be a little jiggly when you pull it out of the oven. It will continue to bake slightly even after you remove it from the oven.
Leftovers can be stored (covered) on the counter for 2 days, in the refrigerator for up to 5 days and can be frozen for up to 3 months (cover and wrap well to protect against freezer burn.)