Fit and chill the crust: Press the pie dough into a 9-inch pie pan and crimp the edges decoratively. Chill the crust in the fridge for 15 minutes so it holds its shape during baking.

Toast the pecans: Spread the pecan halves on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. Let them cool slightly before using.

Preheat the oven: Set the oven to 350°F so it's fully heated before the pie goes in. A properly preheated oven helps the crust set quickly instead of soaking up filling.

Whisk the filling: In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth and glossy. Make sure the sugar is fully dissolved.

Arrange the pecans: Scatter the toasted pecan halves evenly over the bottom of the chilled crust. Arrange a few extra in a decorative layer on top if desired.

Pour the filling: Slowly pour the filling over the pecans, letting them float up naturally toward the surface. Avoid overfilling past the crust's edge.

Bake the pie: Bake at 350°F for 50-55 minutes, until the center jiggles only slightly and the top is a deep amber color. Tent the edges with foil if the crust browns too quickly.

Cool completely: Transfer the pie to a wire rack and let it cool at room temperature for at least 3 hours. This cooling time lets the filling fully set before slicing.

Slice and serve: Use a sharp knife to cut clean slices once the pie is fully cooled. Serve plain or with a scoop of vanilla ice cream.