1 cup dark corn syrup
1 cup granulated sugar
2 Tbsp. melted unsalted butter
1 Tbsp. vanilla extract
1½ cups pecans, divided
1 9-inch pie crust, unbaked
• Preheat the oven to 350 degrees and place the rack in the center.
• In a large bowl, lightly whisk the eggs, then add the corn syrup, sugar, butter and vanilla extract. Mix well.
• Chop 1 cup pecans then pour them and the remaining ½ cup whole pecans into the bottom of the pie crust. Pour the corn syrup mixture over the nuts.
• Lightly tent a piece of foil over the top of the pie and bake 20 minutes. Remove the foil and bake another 40 to 45 minutes, until the center is semi-firm and jiggles slightly. Let cool on a wire rack 45 minutes.