Place the unbaked pie crust into a 9-inch pie plate. Gently press it into the edges without stretching the dough. Trim any extra pastry and crimp the edges for a pretty finish.

Preheat your oven to 350°F (175°C). Place a baking sheet inside while it heats. The hot baking sheet helps the bottom crust bake evenly and become nicely golden.

In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract and salt. Continue whisking until the mixture becomes smooth, glossy and well combined.

Stir the pecan halves into the filling. Mix gently so every pecan becomes coated. This helps the nuts stay evenly spread throughout the finished pie.

Carefully pour the pecan filling into the prepared pie crust. Use a spatula to spread the pecans evenly. Make sure they are distributed across the entire pie.

Place the pie on the hot baking sheet. Bake for about 50 to 55 minutes. The center should jiggle slightly while the edges look fully set and golden brown.

Remove the pie from the oven and place it on a cooling rack. Let it cool for at least two hours. This allows the filling to set properly before slicing.

Use a sharp knife to cut neat slices. Serve the pie plain or with whipped cream or vanilla ice cream for an extra special dessert.