3 large eggs, slightly beaten
1 cup granulated white sugar
1 cup Karo light or dark corn syrup (I used light)
2 Tbsp butter, melted
1 tsp pure vanilla extract
1-1/4 cups pecans
1 9-inch unbaked pie crust, sitting at room temperature for 5-10 minutes
Preheat oven to 350°F. Line a pie plate with the pie crust.
In a medium bowl or an 8-quart glass measuring cup, beat the eggs slightly with a fork. Add sugar, Karo, margarine/butter, and vanilla; stir until well blended. Stir in pecans. Pour into the pie crust. Bake 50-55 minutes (on center rack of the oven), or until a knife inserted halfway between the center and edge comes out clean. (I used a ceramic pie plate, and the cooking time was closer to 75 minutes, until the center of the pie reached an internal temperature of 200°F on an instant-read thermometer.) Cool on a wire rack for at least two hours.