Prepare the pie crust by pressing the dough onto the bottom and sides of pie pan. Bake for 10 minutes in a 375° preheated oven. The crust will not be fully baked as it will go back into the oven with the pie filling.
In a medium bowl, combine the brown sugar, butter, corn syrup, vanilla extract and eggs using an electric mixer.
Once the mixture is combined, stir in the pecans.
Pour the mixture into the par baked pie shell.
Bake for 35 to 45 minutes or until the center is set.
If the pie crust edge is getting too brown, cover the edges with aluminum foil.
Cool for 30 minutes or refrigerate for 2 hours until chilled before serving.
Notes
Halfway through baking, rotate the pan to ensure that the pie cooks evenly on all sides.
If you are choosing to use pecan halves, arrange them on the surface of the pie in a decorative pattern. You can do this halfway through the baking of the pie or before you place the pie in the oven. Don't worry about the pecan halves sinking, they will rise to the top as the pie bakes.