Prepare a pie crust either from scratch or with refrigerated pie pastry. Chill while making the filling.

Preheat the oven to 350 F.

Whisk the corn syrup with the brown sugar, eggs, melted butter, and vanilla in a large bowl until well blended.

Add the pecans and mix until incorporated in the syrup mixture.

Pour the pecan mixture into the pie shell and gently spread.

Bake for 1 hour to 1 hour and 10 minutes, checking the crust for browning after about 50 minutes. Protect the crust with a pie shield or foil if necessary. When done, the edges of the pie will be bubbling and the crust should be golden brown.

Transfer the baked pie to a rack to cool to room temperature, then refrigerate the pie for an hour or two until cool enough to slice.

Serve pecan pie with ice cream or a dollop of whipped cream.