Preheat oven to 350F degrees. and place a rimmed baking sheet on the middle rack in the oven. Remove pie crust from refrigerator.
In a mixing bowl, mix together the sugars, eggs, corn syrup, vanilla, melted butter and cinnamon together until evenly mixed.
Add in the chopped pecans and stir to combine.
Unroll pie crust and place in baking dish, spreading it evenly to fit. Optional: pinch top sides of pie crust to create a "ruffle" for looks, and to help keep the pecan pie filling secure in the pie plate.
Stir the pecan pie filling one more time and pour in to pie plate.
Place pie plate on to the reheated baking sheet in the oven, and bake for 60 minutes or until the middle springs back when lightly touched.
Remove from oven, and allow to cool for at least 2 hours before serving.
Notes
If you find that the pie crust edges are turning brown too quickly, you can cover them with pieces of aluminum foil to prevent them from burning.Store: Refrigerate pie once it has fully cooled.