Place the unbaked pie crust into a 9-inch pie dish. Press it gently along the bottom and sides. Trim any extra dough along the edges. This crust will hold the sweet pecan filling during baking.

Preheat your oven to 350°F (175°C). Place a baking tray on the middle rack. This tray helps support the pie dish and catches any filling spills while baking.

In a mixing bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt. Continue whisking until the mixture becomes smooth and fully blended.

Add the pecan halves to the filling mixture. Stir gently so the pecans are evenly coated. This step ensures every bite of pie has plenty of nutty crunch.

Carefully pour the pecan mixture into the prepared pie crust. Spread the pecans evenly across the top. This helps the pie bake evenly and look beautiful.

Sprinkle a small amount of granulated sugar over the top. This step is optional, but it creates a slightly crisp and shiny finish when the pie bakes.

Place the pie on the baking tray in the oven. Bake for about 50 minutes. The filling should look set around the edges but slightly soft in the center.

Gently shake the pie dish. The center should jiggle slightly but not look liquid. This means the filling will finish setting while the pie cools.

Remove the pie from the oven and place it on a cooling rack. Allow it to cool for at least one hour. Cooling helps the filling thicken properly.

Once the pie is fully cooled, slice it using a sharp knife. Serve the pie plain or with whipped cream or vanilla ice cream.