Prepare the pie crust according to directions.

Roll the pie dough out until you have a diameter roughly 2" wider than the pie pan. Transport the dough to the pan by rolling it up on a rolling pin. Unroll the dough into the pie pan.

Ease the dough into the corners of the pan. Trim excess dough from the edges using a butter knife and place the pie pan in the refrigerator until the filling is prepared.

Place a rack in the center of your oven and preheat to 325 degrees. To prepare the pecan filling, whisk the eggs in a medium-sized mixing bowl until they’re well-beaten but not foamy.

Add the sugar, light and dark corn syrup and melted butter, stirring until thoroughly combined. Add salt and vanilla then mix in the pecans.

Grab the pie pan from the refrigerator then place it on a baking sheet. Pour the pecan filling into the pan then bake for 50-60 minutes, until the filling is set in the center and the crust is light golden brown.

Remove from the oven then allow to cool to room temperature. Slice, serve and enjoy!