My grandmother was famous for her pecan pies. When I inherited her recipe I realized it was just like all the standard pecan pie recipes but with one important difference. Don't listen to them when they tell you how many pecans to use.
Most recipes will say use a cup of pecans or use a cup and a half or whatever. I don't measure. Get that much pecans plus a little more---and chop them up and have them ready.
Set the oven to 350 degrees. Use one of those ready made crusts if you're not confident making our own. Make the filling for the pie:
1/3 cup melted butter
1 cup of corn syrup
3 slightly beaten eggs
2/3 cup brown sugar
1 tablespoon vanilla extract
maybe some bourbon
Now, here's the key move that makes your pie different from everyone else's:
Fill the crust with chopped pecans first (stop just a little bit short of the top of the crust)
Then add the filling. Give it a little shake to let the air bubbles escape. You'll have filling left and you could make another pie or throw it away.
It's a Pecan pie, not a Filling pie.
Bake for maybe an hour until the filling has set. Let it cool for a couple of hours.