Preheat your oven to 350°F (175°C) and prepare your pie crust. If homemade, roll it out and fit it into a pie dish. Blind-bake for 10-12 minutes until lightly golden.

Chop pecans into varied sizes, keeping some larger and some finely chopped, then scatter them evenly across the unbaked pie shell.

In a mixing bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla extract, cinnamon, and salt until smooth.

Pour the filling mixture over the chopped pecans in the pie shell, filling it nearly to the top.

Bake for 55-60 minutes, until edges set and center jiggles slightly. Let aroma fill your kitchen.

Remove from oven and cool at room temperature for at least 2 hours before slicing.