In a large bowl, mix the corn syrup, sugar, eggs, butter, and vanilla extract until well combined.
Stir in the coarsely chopped pecans.
Pour the mixture into the unbaked pie crust.
Bake in the preheated oven for about 60 minutes, or until the filling is set and the crust is golden brown.
If the crust starts to brown too quickly, cover the edges with foil or a pie crust shield.
Remove from the oven and let it cool on a wire rack.
Serve at room temperature or slightly warmed.
Notes
Toast the pecans lightly before adding them to the mix for an extra flavor boost.
• Avoid overbaking to prevent the filling from becoming too hard; it should be slightly wobbly in the center when done.
• Use a pie crust shield or foil to prevent the edges from overbrowning.
• Let the pie cool completely before slicing to allow the filling to set properly.
• Serve at room temperature or slightly warmed for the best flavor and texture.