Preheat oven to 350°F. Line a 9-inch pie plate with pastry. Trim and crimp edge as desired; set aside.
Beat eggs in small mixing bowl until frothy; set aside. Combine sugar and water in a 2-quart saucepan. Place over medium heat, stirring until sugar dissolves. Bring to a full boil and cook for 3 minutes. Gradually stir hot syrup into eggs. Add butter, vanilla and pecans.
Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake about 30 minutes more or until a knife inserted near the center comes out clean. Cool on wire rack.
Makes 8 servings.
Quick Tip
For a bottom crust that's nicely browned, use a glass or dull metal pie plate. The shinier the pie plate, the longer the crust takes to bake and will make bottom pastry crusts soggy.