Preheat the Oven: Preheat your oven to 350°F (175°C). Place the pre-made pie crust into a 9-inch pie dish, making sure it’s evenly pressed against the sides of the dish.
Make the Filling: In a large bowl, whisk together 3/4 cup granulated sugar, 1/2 cup light corn syrup, 3 large eggs, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Whisk until the mixture is smooth and well combined, with no lumps.
Assemble the Pie: Spread 1 cup of chopped pecans evenly over the bottom of the pie crust. Then, pour the egg and sugar mixture over the pecans. The pecans will float to the top as the pie bakes, creating a lovely texture.
Bake the Pie: Bake the pie in the preheated oven for 50–60 minutes. The pie is done when the center is set but still slightly jiggly, similar to gelatin. You can test it by gently shaking the pie—if the center wobbles slightly, it’s ready. Remove from the oven and let it cool completely. This step is crucial to ensure the filling fully sets.
Make the Whipped Cream: In a chilled bowl, whip 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Beat until soft peaks form, which will give you a light and fluffy whipped cream to top the pie.
Serve: Once the pie has cooled, slice it into wedges. Top each slice generously with the homemade whipped cream and serve immediately. Enjoy your delicious, creamy pecan pie!
