This is my mother's recipe. While it involves a fair bit of work checking the "done-ness" of the pie, it is a reliable way to make a rather tricky pie.
80 ml butter (or margarine)
160 ml brown sugar
240 ml corn syrup
2 ml salt
Preheat oven to 200°C.
Melt butter in saucepan. Remove from heat
Add sugar, corn syrup, and salt. Stir.
Add eggs and stir.
Cover bottom of crusts with pecans 1
Pour mixture over the nuts.
Place pie in oven and turn heat down to 190°C.
Check every 5 minutes. When crust is browned, turn heat down to 150°C and cook until a toothpick (or fork) inserted in the center comes out clean (40–80 minutes).
Avoid too many pecans, as you might overflow the crust in the next step.