Adjust your oven rack so it is in the middle. Place a baking sheet in the oven and preheat oven to 350 degrees F. See note 1.

In a medium bowl add the eggs and use a fork to beat thoroughly until they are fully combined.

Add the sugar, and light corn syrup to the eggs and stir together until well mixed.

Pour in the melted butter, vanilla extract, and chopped pecans into the mixture and keep mixing until everything is thoroughly combined.

Gently pour the filling into the pie crust.

Optional: If you want to make this pie a little prettier you can arrange pecan halves on top of the filling by gently pressing the pecan halves into the top of the filling in concentric circles going into the middle.

Place the pie on the preheated baking sheet.

Place the pie in the oven (still on the baking sheet) and bake 50-60 minutes. After the first 20 minutes check on the edge crust and, if you chose the pecan halves option, the top of the pie. If they seem to be browning too quickly you can cover the outer crust with foil or a pie shield and cut a circle of foil out to lightly tent over the center of the pie to keep the pecan halves from burning (this option is used only if you have the pecan halves on top).

You will know it is done when there is just a slight jiggle in the center but the outer portion of the pie is set. Remove the pie from the oven and let cool.

Serve with a scoop of ice cream or a dollop of whipped cream.