This recipe is from Pioneer Woman. It is absolutely delish!
1 pie crust (I use a refrigerated rolled crust)
1 cup White Sugar
3 Tablespoons Brown Sugar
½ teaspoons Salt
1 cup Corn Syrup
¾ teaspoons Vanilla
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. At this point, if you would like Chocolate Pecan Pie, add about 1/2c. chocolate chips to the bottom of the pie shell. Pour syrup mixture over the top.
Cover top and crust lightly/gently
with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue
baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE
OVEN. If it shakes a lot, cover with foil and bake for an additional 20
minute or until set. Required baking time seems to vary widely with this
recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers.