Ingredients
Pie Crust
1 pre-made 9-inch pie crust or homemade if preferred
1 tbsp unsalted butter melted (for brushing)
Filling
1 cup granulated sugar
3 tbsp all-purpose flour
¼ tsp salt
2 cups whole milk
3 large egg yolks lightly beaten
2 tsp pure vanilla extract
½ cup light corn syrup
½ cup packed light brown sugar
3 tbsp unsalted butter melted
1 ½ cups chopped pecans plus extra for garnish
Whipped Cream Topping (Optional)
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
Prepare the Crust
Preheat oven to 350°F (175°C).
Fit the pie crust into a 9-inch pie pan.
Prick the bottom lightly with a fork.
Brush with melted butter and bake 8–10 minutes until slightly golden. Remove and cool.
Make the Custard
In a medium saucepan, whisk together sugar, flour, and salt.
Gradually whisk in milk and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 6–8 minutes).
Slowly whisk egg yolks into the hot mixture. Continue cooking 1–2 minutes, then remove from heat.
Stir in vanilla.
Add Pecan & Syrup Mixture
In a separate bowl, combine corn syrup, brown sugar, melted butter, and chopped pecans.
Fold this mixture into the custard gently until well combined.
Fill the Pie
Pour the filling into the baked pie crust.
Smooth the top with a spatula.
Bake 25–30 minutes at 350°F (175°C), until the center is set but slightly wobbly.
Cool & Chill
Let the pie cool at room temperature 1 hour, then refrigerate for at least 1 hour before serving.
Optional Whipped Cream Topping
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread over the chilled pie or pipe decoratively.
Garnish with extra pecans.