Preheat your oven to 350°F/180°C. This ensures that your pie cooks evenly.
In a medium bowl, whisk the eggs until they are thoroughly mixed.
Add in the granulated sugar, brown sugar, salt, vanilla extract, corn syrup, and melted butter. Whisk until the mixture is well combined and smooth.
Gently transfer the unbaked pie crust to a 9-inch pie dish. Fold the edge under and crimp it to create a decorative edge. Using a fork, prick holes in the bottom of the pie crust to prevent it from bubbling.
Spread the chopped pecans evenly over the bottom of the pie crust.
Pour the filling mixture over the pecans. As it bakes, the pecans will rise to the surface, creating a beautiful layered effect.
Arrange the whole pecans in concentric circles over the wet mixture for an appealing presentation.
Cover the pie with aluminum foil to prevent the edges from burning, and bake for 30 minutes.
After 30 minutes, uncover the pie and continue baking until the filling is completely set in the center, which should take about 25 to 30 minutes.
Once done, place the pie dish on a wire rack to cool. Allow the pie to rest for at least two hours before slicing. This resting period allows the filling to set properly.
Serve the Pecan Pie with whipped cream on top for an extra touch of decadence.
