I adapted it as follows:
1 1/2 C. roughly chopped pecans
4 large eggs plus 2 yolks (for plain Pecan Pie just use 4 lg. eggs)
1/2 C. sugar
1/2 C. butter softened to room temperature
1 C. dark Karo syrup
1/3 C. real maple syrup (for plain Pecan pie omit Maple syrup and use 1/2 C. light Karo)
2 t. vanilla
pinch of salt
1 unbaked 9" pie crust
Preheat oven to 350 degrees F. Prepare pie plate by buttering it well. Roll out crust to 10-12" for a 9" pie plate. Do not stretch the pastry, my method is to fold it in half and pick it up and drape it over the front half of the plate with the fold facing away from me. Then I can position and adjust a little if needed before unfolding the pastry back across the far portion of the dish. Crimp the edges. If you find yourself short on an edge use a knife and trim from another place where you have excess and pinch it into place.
Using an electric mixer beat together the eggs and sugar. Add syrups and continue beating, adding the soft butter. Stir in the pecans, salt and vanilla. Pour into the chilled pie shell and bake at 350 degrees F. for 50-55 minutes. The pie should look puffed and may look slightly cracked at the very edge. This will cease as it cools and the steam causes it to drop into position.