Heat oven to 375°F.

Roll out pie crust into a pie pan. Use whatever method you like for the edges of your pie. I suggest youtube for ideas.

Beat sugar, corn syrup, vanilla, salt and eggs in a bowl with a wire whisk until well blended.

Rough chop half your pecans and add to your sugar egg mixture. Please note the original recipe called for 1 cup however my family really likes a lot of pecans so at this point do what your family would prefer. Start with 1 cup and see how it looks to you.

Pour your sugar, egg, pecan mixture into your prepared pie crust.

My daughter likes to then take the second half of the pecans and arrange them beautifully on the top, make sure you push them down enough to get a bit of the sugar mixture over each pecan. You can just sprinkle the other half of them over your pie but remember to push them down.

Bake your pie for 40-50 minutes until center is set. Half way through your cooking loosely wrap foil around the edge of your pie crust to prevent burning-This might take a bit of practice but your pie crust edges will not be slightly burned after such a long cooking time.

Let your pie sit for about 20-30 minutes before serving. We like ours with vanilla ice cream or whip cream.