Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
Preheat oven to 425 F degrees
If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
Reduce temperature to 350 F degrees.
Make the pie filling. To a large bowl add the brown sugar, salt and flour and combine. Add the butter, eggs, vanilla, corn syrup and whisk or mix with a mixer until everything is well incorporated. Stir in the 1/2 cup of chopped pecans.
Pour the pie filling over the pie crust then arrange the rest of the pecans over the top of the pie filling.
Place in the oven and bake for about 50 to 55 minutes, until it puffs up and when you jiggle it there's no wiggle to it.
Let the pie cool completely in order for the filling to set, before slicing into it.
To bring out the flavor of the pecans even more, toast them in the oven for about 5 minutes at 350 F degrees or until you start to smell them.
Check out the recipe to make this easy pie crust with video and step by step instructions here.
Pecan pies are great because they can easily be made a day or two ahead. You can bake it, cool it, then wrap it in plastic wrap and store it in the fridge until ready to serve.
Make ahead: These can definitely be made ahead of time! Just wrap them tightly in plastic wrap and seal in an air tight container before popping in the freezer for up to 3 months. Thaw overnight in the fridge before warming on the counter before slicing and serving!
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.