My husband made this pecan pie with this recipe: https://cookiesandcups.com/easy-pecan-pie-recipe/ He made one significant modification: instead of only light corn syrup, he used a 50:50 ratio of light and dark corn syrup. For the egg, he used one large egg (lightly beaten).
He used a frozen pie crust (specifically, Giant brand deep dish, which comes 2 in a packet) and followed the instructions to preheat a foil-lined baking sheet at 350, and then pour the pecan pie filling directly into the frozen crust. This was delicious. (Nov. 2018)
Cooking Adventures 