This easy homemade pecan pie is one of my favorite desserts among my Thanksgiving recipes. It's made with a prepared flaky pie crust, a sweet and smooth custard-like filling, and tons of pecans!
Prepare your pie crust and press into a 9-inch pie dish. Place in the refrigerator until ready to bake. When ready to bake, place chopped pecans in the bottom of the crust.
In a large bowl, whisk together the eggs. Whisk in the corn syrup, brown sugar, sugar, melted butter, vanilla, salt, and cinnamon until combined. Pour over the pecans. Place whole pecans in a circle design on top, being sure to press the pecans into the filling.
Bake 50 minutes to 1 hour, or until edges are golden and the center is set (it's ok if it's a little jiggly). Halfway through baking, place a pie crust shield or tent foil over the top of the pie to prevent the crust from burning.
Remove from oven and place on a cooling rack to cool completely. Serve with whipped cream or ice cream.
Notes
Storage:Loosely wrap the cooled pie in plastic wrap or aluminum foil. Keep in the refrigerator up to 4 days.