1.  Prepare and chill the dough.

2.  For the filling, combine corn syrup and sugar in a saucepan and stir to mix. Place over low heat and bring it to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl,  whisk eggs to break up and whisk in salt and vanilla. Whisk in syrup and butter mixture, being careful not to overmix (to avoid getting air into the filling).  

3.  Allow to cool while preparing bottom crust. Flute the edges.

4.  Set rack at lowest level, place a foil line cookie sheet and preheat the oven to 350 degrees F.   

5.  Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractive mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so they are immersed. The nuts will rise to the top and form a crusted layer.

6.  Bake the pie on the cookie sheet for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Remove from the oven. It's normal for the pie's center to deflate. Cool the pie on a rack or serve warm or at room temperature. Garnish with whipped cream or ice cream if desired.

STORAGE:  This recipe can also be made a day or two in advance. Store covered at room temperature.

NOTE: If pecans are not your favorite nut, try this recipe and replace with walnuts, macadamias or what ever you choose.

To keep your pecans fresh: Pecans are perishable because of a high oil content. Unshelled pecans can be stored in a cool, dry place for three to six months. Shelled pecans: refrigerate in airtight containers for up to nine months, or freeze in zipper lock freezer bags for up to two years.