Press the pie crust into the pie plate and proof. Bake 8 to 10 minutes, until the crust is just barely golden.
Meanwhile, in a 2 quart bowl, mix together eggs, corn syrup, brown sugar, butter, and remaining pecans.
When crust comes out of the oven, pour syrup and pecan mixture into it.
Bake pie in preheated oven about 1 hour, or until firm. Let cool at least 1 hour before serving (if you don’t, it will be very runny when you try to cut it).
Don’t try to lighten this recipe by using Splenda. It doesn’t work. Trust me.
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