1-First Step: Prepare your pie crust and plate. * Place 1 unbaked 9-inch pie crust into a deep dish pie plate. Press gently to fit and crimp the edges as desired. * Chill the prepared crust in the refrigerator while you make the filling. Cooling the crust helps it hold its shape when the filling is poured in.

2-Second Step: Combine the sugars, salt, corn syrup, and butter. * In a large bowl, cream together 1 cup sugar, 3 tablespoons brown sugar, 1/2 teaspoon salt, 1 cup corn syrup, and 1/3 cup softened or melted butter. * Use a whisk or hand mixer on low speed. Mix just until smooth; overmixing can incorporate excess air and cause the filling to puff and overflow during baking.

3-Third Step: Add eggs and vanilla. * Mix in 3 large eggs and 3/4 teaspoon vanilla thoroughly until the mixture is homogeneous. Scrape the bowl so no streaks of sugar or butter remain. * Efficient mixing ensures an even set and prevents curdling of the eggs.

4-Fourth Step: Add the pecans. * Reserve a few pecans to decorate the top of the pie later. * Stir 1 1/2 cups pecans (chopped or whole) into the batter so they are evenly distributed.

5-Fifth Step: Assemble the pie. * Pour the filling into the chilled, unbaked pie crust. Use a spatula to level the top if needed. * Place reserved pecans on top in empty spots, pressing them lightly so they stay put and become partially covered by batter for a polished look.

6-Sixth Step: Start baking at high heat, then lower temperature. * Place the pie in a preheated oven at 425 degrees F and bake for 10 minutes. This initial blast helps set the top and jump-starts the filling. * Carefully lower the oven temperature to 350 degrees F and continue baking about 50 minutes. Total bake time will depend on your oven and pie dish depth.

7-Seventh Step: Protect the crust and watch for doneness. * About halfway through baking, tent a greased piece of aluminum foil over the pie to prevent the crust edges and top from over-browning. Do not let the foil touch the filling. * Check doneness by gently shaking the pie pan near the end of baking; the filling should not jiggle too much. The center should move like firm gelatin, not liquid. * If still too jiggly, bake in 5 to 10 minute increments until properly set. For more precision, the internal temperature should reach around 200 degrees F.

8-Final Step: Cool and serve. * Remove the pie from the oven and transfer to a wire rack. Let the pie cool completely for several hours before cutting; the residual heat finishes the setting. * Alternatively, refrigerate the cooled pie for 1 to 3 days before serving to improve sliceability. Serve at room temperature or chilled, and slice into 12 servings.