Step 1: Prepare your pie crust by fitting it into a 9-inch pie plate. Trim and crimp the edges as desired. Place the pie crust in the freezer for 15-20 minutes.
Step 2: Preheat your oven to 375°F (190°C). Line the chilled pie crust with parchment paper or foil, then fill with pie weights, dried beans, or rice. Blind bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and reduce oven temperature to 350°F (175°C).
Step 3: In a large bowl, whisk together the granulated sugar, brown sugar, and salt until well combined.
Step 4: In a separate small bowl, lightly beat the eggs. Add the melted butter, corn syrup, and vanilla extract to the egg mixture. Whisk until well combined.
Step 5: Gradually pour the wet ingredients into the dry sugar mixture, whisking constantly until smooth and thoroughly combined. Be careful not to overmix.
Step 6: Arrange your toasted pecan halves evenly over the bottom of the pre-baked pie crust. Be generous with the pecans!
Step 7: Carefully pour the prepared filling over the pecans in the pie crust, ensuring they are mostly submerged.
Step 8: Gently transfer the pie to the preheated 350°F (175°C) oven. Bake for 50-60 minutes. If the crust edges start to brown too quickly, loosely tent them with aluminum foil. The pie is done when the edges are set but the center still has a slight wobble.
Step 9: Remove the pie from the oven and place it on a wire rack to cool completely for at least 3-4 hours, or preferably overnight, to allow the filling to fully set before slicing. Enjoy!