Preheat over to 375. Whisk everything together but the pecans until smooth. Add pecans and let sit about 5 minutes. Pour into unbaked pie shell. Bake for about 50 minutes. Cover edges with foil part way through baking.
Notes:
- Using light and dark corn syrup is very important. (Dark makes is richer, light makes it sweeter; you can vary the proportions, but you must use both!)
- Measure pecans after chopping.
- I cover the pie after about 15-20 minutes in the oven with a thick foil ring. The foil should cover some of the filling - leaving only about a 4-5" diameter hole of filling exposed. (The crust and edge pecans can burn before the center is set.)