1. Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish and trim the edges. Blind bake the crust for 10 minutes until lightly golden. Let cool.
2. In a saucepan, whisk together milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens into a custard. Remove from heat and stir in vanilla extract.
3. Pour the custard into the cooled pie crust, spreading evenly.
4. Arrange pecan halves decoratively on top of the custard. Brush pecans lightly with corn syrup for a glossy finish, if desired.
5. Bake for 10 minutes to set the pecans. Cool completely before serving.