Add in granulated sugar, brown sugar, salt, vanilla extract, corn syrup, and melted butter. Whisk until well combined.
Gently transfer the unbaked pie crust to a 9-inch pie dish. Fold the edge under and crimp it. Use a fork to prick holes in the bottom of the pie crust.
Spread chopped pecans evenly over the bottom of the pie crust.
Pour the filling over the pecans. Slowly the pecans will rise to the surface.
Arrange the whole pecans in concentric circles over the wet mixture in a decorative way.
Cover the pie with aluminum foil and bake for 30 minutes. After 30 minutes, uncover and continue baking until the filling is completely set in the center, about 25-30 minutes.
Once done, place the pie dish on a wire rack and allow the pie to rest for at least two hours before slicing.
Serve the pecan pie with whipped cream on top.
Bake the pie in the middle rack of the oven for even cooking.
You can substitute light corn syrup with dark corn syrup if you wish to.
When the pie is done, the crust should be golden brown and the pie should be firmly set around the edges and just barely set in the center. You can use a sharp knife to check to see if it’s set up enough.
Be sure to cover the pie with foil for the first half of the baking time so that the edges of the crust don’t burn. The cover also helps the filling cook more quickly.