Preheat the oven to 375°F (190°C)

Mix the sugars and melted butter together in a large bowl, then stir in the corn syrup, eggs, and sherry.

Place the pecans on top of the unbaked pie crust. If you want a decorative top, arrange them nicely and press them slightly into the dough. They'll rise when baking. I usually just pour them in (a messy pie is a delicious pie in my book!).

Pour the mixture over the pecans.

Bake for 10 minutes at 375° and then lower the heat to 350°F (175°C).

Bake for 30-45 minutes more -- until the pie is set in the center. It's important that it bakes enough, it should only be slightly jiggly when done. Check it midway through and cover the sides with aluminum foil if you worry they're getting too dark.

Remove the pie and cool completely before serving. If you are tempted to cut it earlier it will likely be a bit too liquidy in the center. Don't worry, once properly cooled it will have set.