Grease a deep-dish pie pan or pie dish and add the pie crust to it.

Use a fork to poke holes in the bottom of the dough so the pie crust can vent when cooked with the filling in it.

Optional – Here is where you can crimp or flute the pie crust if using dough crust or homemade crust.

Bake the pie crust in the conventional oven at 350 degrees F for 7-10 minutes or the Instant Pot Omni Plus oven for 5-6 minutes.

Set the pie crust aside.

Open the Instant Pot lid and turn on the sauté setting for 5 minutes, although you may need all of this time.

Pour the sugar and corn syrup into the stainless-steel inner pot and let the mixture come to a boil, simmering for 1 minute. (If you’re not using an Instant Pot, you can do this step on the stovetop.)

Turn off the Instant Pot and set the mixture aside to cool.

Stir the butter into the warm mixture so that it melts.

Next, add the vanilla extract and salt, and stir to combine.

Then when the mixture is cool enough to add the eggs without the eggs scrambling, whisk the eggs in a small bowl.

Slowly pour the eggs into the syrup mixture, constantly whisking until blended.

Now add the chopped pecans, slowly stirring them into the mixture.

Pour the finished pie filling into the pie crust.

Cover the edges of the crust with foil to prevent them from overcooking or burning.

Bake at 350° F in the conventional oven for 40-45 minutes, in the Instant Pot Omni Plus oven for 30-35 minutes, or until the pie filling sets and is firm and not liquidy when you give the pie a jiggle.

Allow the pecan pie to cool off and set for about 4 hours at room temperature before slicing, then serve and enjoy this Southern homemade pecan pie!