1-First, place the pie crust in a deep dish pie plate and refrigerate it while you prepare the filling. This helps the crust hold its shape during baking.

2-In a large bowl, cream together the sugar, brown sugar, salt, corn syrup, and butter until well blended.

3-Next, mix in the eggs and vanilla extract to create a smooth mixture. Reserve a few pecans for the topping and stir the rest into the filling for that signature crunch.

4-Pour the filling into the unbaked pie shell, then add the reserved pecans on top, lightly covering them with the batter.

5-Bake at 425°F for 10 minutes, then reduce the heat to 350°F and continue baking for about 50 minutes. Halfway through, cover the pie with greased aluminum foil if the crust browns too quickly to prevent burning. The pie is done when the center is mostly set with a slight jiggle, so check it carefully.

6-Let the pie cool completely for several hours before serving, or refrigerate it for 1-3 days ahead. This step ensures the filling sets properly for clean slices.