Chill the pie crust, rolled out and prepared in a 9-inch pie plate, 'til you're ready to add the filling.
Pre-heat the oven to 450° F.
In a large mixing bowl, cream (or mix) together the butter and sugar.
In a separate smaller bowl, lightly beat the eggs together.
Then mix the eggs into the butter/sugar mixture.
Add the dark corn syrup and vanilla to the mixture, mixing well.
Stir in the pecans by hand.
Pour the pie filling into the unbaked pie crust.
Bake the pie at 450° F for about 10 minutes. Then reduce the heat to 350° F, and bake an additional 30 minutes.
When the pie is fully cooked through, remove it from the oven and cool on a wire rack.
Serve each slice with a creamy delicious dollop of whipped cream.