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This is from my wife's Great-Grandmother, and this pie is what got me to thinking I should settle down way back when.

Pecan Pie

preheat oven to 375

4 eggs
1 cup white sugar
1 cup light Karo syrup
1 stick butter (room temp)
2 tsp. vanilla
1.5 cups chopped pecans

1 deep dish pie crust - we do a pate brisee recipe:

1 1/4 C all purpose flour
3/4 stick unsalted butter - cold & cut into bits
2 TB cold vegetable shortening
1/4 teaspoon salt
2 TB cold water + more if necessary

blend flour, butter, shortening & salt until mixture resembles meal, add 2TB cold water, toss until water is incorporated, add add'l water if needed to form a dough - too much water makes dough tough so be careful. Make a ball with the dough, dust with flour, chill in wax paper for an hour. Roll it out, put in a deep pie dish.

mix the filling together - it's easiest if pecans go in last.

fill pie shell and bake until center is firmly set - at least 35 minutes, probably much more.

You can definitely use a premade or store bought crust in a pinch.