Mimi's Famous Chocolate Pecan Pie

My mother, the epitome of health and nutrition deflates a little each year after making this decadent Thanksgiving dessert.  The thing is, she doesn't have a choice.  If this rich little lovely didn't make it's way to the Thanksgiving table there would be Anarchy.  I inquired this year about the recipe, half expecting it to be a state secret.  Turns out that it's on the side of the Karo Syrup bottle!  She just adds one cup of chocolate chips.  That's right...my mother uses corn syrup and we are still alive to talk about it!   

1 cup Karo® Light OR Dark Corn Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon Pure Vanilla Extract

1-1/2 cups (6 ounces) pecans

1 (9-inch) unbaked or frozen** deep-dish pie crust

1. Preheat oven to 350°F.
   
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
   
3. Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.
   
4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.