1/2 cup (1 stick) unsalted butter
1 cup light corn syrup
3/4 cup packed dark brown sugar
4 large eggs (room temp)
1 tbsp vanilla extract
1/4 tsp salt
1 cup (4 ounces) chopped pecans
1 cup (4 ounces) pecan halves
After lining the pie pan with pie pastry, trim the rim so that there is only 1/2-inch overhang all around, and tuck it under. Using the tines of a fork and working from the outside with the tines pointing inward, press the edge all around. Chill shell until needed.
In a small heavy saucepan combine the butter, corn syrup, and brown sugar. Place over low heat and, stirring constantly, cook until the sugar has dissolved. Remove form heat and cool to room temperature.
Position a rack in the centre of the oven and preheat to 325F. In a large bowl whisk (not beat) the eggs, vanilla, and salt together. Whisking constantly, pour in the cooled syrup in a steady stream until smooth.
Place the chopped pecans in the prepared shell and pour in the filling. Starting around the outside top edge, arrange pecan halves in concentric circles, placing them directly on the filling. Set pie pan on a baking sheet and bake for 1 hour, until the pie is puffed in the centre and the edges are light golden brown. As the pie cools on a rack, it will level.
Serve at room temperature.