Instructions
1. Preheat your oven to 350°F (175°C).
2. Spread 1 cup of chopped pecans evenly over the bottom of your unbaked pie crust.
3. In a large bowl, whisk together the sweetened condensed milk, eggs, corn syrup, melted butter, vanilla extract, and salt until well combined and smooth.
4. Carefully pour the filling mixture over the pecans in the pie crust.
5. If desired, arrange additional whole pecans on top of the pie for a decorative touch.
6. Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly when gently shaken. If the crust starts to brown too quickly, you can cover it loosely with aluminum foil.
7. Remove from the oven and let the pie cool completely on a wire rack before slicing and serving. This is crucial for the filling to set properly.
Short Tips
* For an extra nutty flavor, lightly toast your pecans before adding them to the pie.
* Don’t overbake the pie – a slightly jiggly center means it will set perfectly as it cools.
* Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an ultimate treat.
* This pie stores well at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
