Preheat the oven to 350 degrees F.

Grease a deep-dish pie pan and place the pie crust in it.

Use a fork to poke holes in the bottom of the dough to allow it to vent while cooking with the filling in it.

If using homemade dough for your pie crust, you can optionally crimp or flute the edges of the pie crust at this time.

Blind bake (pre-bake) the pie crust for 7 to 10 minutes, then remove it from the oven and set it aside.

In a large pot, combine the sugar and corn syrup over medium-high heat. Allow the mixture to come to a soft boil and simmer for 1 minute.

Turn off the heat and let the mixture cool.

Stir in the butter until it melts completely.

Add the vanilla extract and salt, stirring to combine, then allow the mixture to cool so that the eggs don’t scramble when added.

In a separate small bowl, whisk the eggs.

Slowly pour the eggs into the cooled syrup mixture while constantly whisking until well blended.

Gently fold in the chopped pecans.

Pour the finished pie filling into the prepared pie crust.

Cover the edges of the crust with foil to prevent them from overcooking or burning, or use a pie crust shield.

Bake at 350 degrees F for 40 to 45 minutes, or until the pie filling is set and firm. Not liquidy, when you gently jiggle the pie.

Once baked, place the pie on a cooling rack and allow it to cool completely at room temperature for about 4 hours before slicing. Then, serve and enjoy!