Preheat the oven to 350 degrees F. Lay the pecans flat on a cookie sheet and toast them for 8-10 minutes. Let them cool, then chop them.

Meanwhile, in a small to medium size saucepan, boil sugar and both corn syrups together for 2 to 3 minutes; set aside to cool for 20 minutes.

In a mixing bowl beat eggs lightly with a spoon and slowly pour the syrup mixture into the eggs, stirring constantly. Stir in the cooled browned butter, vanilla, and toasted pecans; pour into crust. Set pie plate on a cookie sheet and bake for 40 minutes.

When you take the pie out of the oven, it will still be quite jiggly. Let it cool for a few hours and don't be tempted to cut into it. It will set as it cools.

Notes: To brown butter, heat butter in a small saucepan over medium. Keep a close eye on it and just when you see brown on the edges, remove from heat and swirl to stir up the browned bits.