Preheat your oven to 350°F (175°C). Place your uncooked pie crust in the 9-inch pie dish and crimp the edges neatly. For a crispier crust, you can chill it in the fridge for 10 minutes before filling.
In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and glossy.
Fold in the chopped pecans carefully, ensuring they are evenly distributed throughout the filling.
Pour the filling mixture into the prepared pie crust, spreading it out evenly.
Place the pie on the middle rack of your oven. Bake for 55 to 65 minutes, or until the filling is set but still slightly jiggly in the center. If the crust edges brown too quickly, cover them with foil to prevent burning.
Remove the pie from the oven and transfer it to a cooling rack. Allow it to cool completely before slicing to ensure clean cuts and perfect texture.
