Adapted from recipe by Martha Stewart.
1 pie crust dough (I use pillsbury, homemade may be better)
4 cups pecan halves, toasted (300 deg, 10 min)
4 large eggs, lightly beaten
1 C packed dark brown sugar
1 C light corn syrup
1/2 C (1stick) unsalted butter, melted and allowed to cool to just barely warm
2-3 t vanilla
1/2 t salt
Pick the prettiest 1 1/4 C of the pecans and set aside.
Coarsely chop the remaining 2 3/4 C of the pecans.
Roll out pie crust dough into a 13-inch round and fit into a 9-inch pie plate. Turn the overhang under, flush with edge. Flute the edge. Refrigerate 30 mins.
Preheat oven to 325 deg.
In a medium bowl, stir together the eggs, brown sugar, corn syrup, butter, vanilla and salt until well combined. Stir in the chopped pecans and pour mixture into the prepared pie shell.
Arrange the reserved pecan halves on top in concentric circles until surface is completely covered.
Place pie on a rimmed baking sheet, and bake until filling is just set and crust is golden brown , about 90 mins. (If nuts are getting too dark, tent foil loosely over pie. If crust is getting too dark, cover that with foil)
Cool on wire rack, before serving. Pie can be stored at room temp, loosely covered, up to 1 day.