Directions

1. 1

   Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish, ensuring it fits snugly against the bottom and sides.

2. 2

   In a large mixing bowl, crack the 3 eggs and beat them well until fully combined. Add the granulated sugar to the beaten eggs and mix thoroughly until the mixture is light and slightly pale, about 1-2 minutes.

3. 3

   Stir the melted butter into the egg and sugar mixture, blending until evenly incorporated.

4. 4

   Add the all-purpose flour to the mixture and stir until no lumps remain and the flour is fully dissolved.

5. 5

   Pour the corn syrup into the bowl and mix the filling until smooth and well combined.

6. 6

   Add the vanilla extract to the filling and stir to distribute evenly throughout.

7. 7

   Fold the pecan halves into the filling, ensuring they are evenly dispersed throughout the mixture.

8. 8

   Pour the pecan filling into the prepared pie crust, spreading it out as evenly as possible. The mixture should reach near the rim of the crust.

9. 9

   Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes. The pie is done when the filling is set around the edges but still has a slight jiggle in the very center, and the crust is golden brown. The egg-based filling must reach an internal temperature of 160°F.

10. 10

    Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly and makes serving easier.

11. 11

    Slice and serve at room temperature or slightly warm. Store leftovers covered in the refrigerator for up to 3 days.