This recipe is based on the karo bottle but I add more nuts and cook it longer, I also most of the time mix light and dark syrup and even sometimes white sugar and brown. My family goes nuts over this pun intended.
Mix corn syrup, eggs, sugar, butter and vanilla, fold in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes, cool for 2 hours on wire rack before serving.
Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. In my house however I cook it longer so it is not jelly like it is a cross between a cookie and a pie