Preheat the oven to 350°F (175°C).

Roll out the pie crust and fit it into a 9-inch pie pan. Trim excess dough and crimp the edges.

In a mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla extract until smooth.

Gently fold in the chopped pecans to evenly distribute them throughout the filling.

Carefully pour the filling into the prepared pie crust, being cautious not to overfill.

Place the pie on a baking sheet and bake in the preheated oven for 60 minutes, catching any drips.

Check for doneness: the filling should be set but slightly jiggly in the center.

Allow the pie to cool on a wire rack for at least 2 hours before slicing to ensure the filling firms up.