I am certain this is a standard recipe but here you go.
Preheat oven to 350
Bake 55-60 minutes
1 cup evaporated cane juice (or regular sugar)
1 cup light corn syrup
3 TBS melted unsalted butter
2 tsp vanilla extract
1 1/2 cups pecan halves
1 unbaked 9 inch pie crust
Stir eggs, cane juice, corn syrup, butter and vanilla in a large bowl. Mix in pecans. Pour into a pie crust. (I used a roll out refrigerated pie crust). Bake for 55-60 minutes. I did put a pie shield on my crust after about 20 minutes so it wouldn't over brown.
Pie is done when center reaches 200 F- I use my digital meat thermometer. I also lightly tap the center and make sure it "springs" back.