Because this pie is so sweet and rich, I only make it at Thanksgiving. It may not be everyone's first choice of pies, but I notice that many of us find room for at least a small sliver of pecan pie!
1 c Karo light corn syrup
3 eggs
1 c sugar
2 T butter, melted
1 tsp vanilla extract
1½ c (6 oz) pecans
1 9-inch deep-dish unbaked pie crust
Preheat oven to 350°.
Mix corn syrup, eggs, sugar, melted butter, and vanilla extract using a spoon.
Stir in the pecans.
Pour filling into the pie crust.
Bake 60 to 70 minutes. (If crust is overbrowning, cover edges with foil.)
Cool for at least 2 hours.