Pioneer Woman's Pecan Pie

I tried this Pecan Pie for Thanksgiving this year and will never try another recipe.  I love Pecan Pie and have been looking for the perfect recipe.  My search is now over.  I love how she chops the pecans instead of leaving them whole.  No more cutting into a big pecan and having your piece break apart.  Now it's just nutty, caramel-ly goodness in every bite. 

1 whole unbaked pie crust
1 c white sugar
3 TBS brown sugar
1/2 tsp salt
1 c corn syrup (I used light)
3/4 tsp vanilla
1/3 c melted butter
3 whole eggs, beaten
1 c (heaping) chopped pecans

First, whip up your pie crust.  Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.  Pour chopped pecans in the bottom of the unbaked pie shell.  Pour syrup mixture over the top.  Cover top and crust lightly/gently with foil.  Bake pie at 350 degrees for 30 minutes.  Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.  Note:  Pie should not be overly jiggly when you remove it from the oven.  If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  Required baking time seems to vary widely with this recipe.  Sometimes it takes 50 minutes; sometimes it takes 75!  (I baked mine for a total of 70 minutes.)  Allow to cool for several hours or overnight.  Serve in thin slivers.