Place the pie crust onto a lightly floured surface and roll out into a 12 inch circle.
Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
Trim the crust that hangs over the side of the pie plate so there’s only ½ inch of overhang.
Tuck the ½ inch of pie crust that hangs over the side of the pie plate underneath the crust and crimp the edges with your fingers or a fork.
Add the chopped pecans into the bottom of the pie crust.
In a large mixing bowl, add in the eggs, vanilla extract, sugar, salt, corn syrup, and melted butter. Stir until combined.
Pour the mixture on top of the pecans.
Place the pie in the preheated oven for 1 hour 10 minutes to 1 hour 20 minutes. The edges should be set and the center should very slightly jiggle like a setup jell-o or cheesecake and the center should reach 200 degrees F on a thermometer.
Cool for at least 3 to 4 hours before serving.
Cover and store in the refrigerator.
Notes
If the crust starts to brown too much, cover with a piece of foil or a crust shield.