Preheat the oven to 350°F. Roll out pie crust to fit a 9-inch pie pan and transfer it to the pan. Fold under the edge and crimp as desired. Line inside of pie crust with foil and fill with dried beans (or pie weights) and bake for 8 minutes. Carefully remove foil and beans and let cool.
In a large bowl, whisk eggs until frothy. Whisk in syrup, sugar, vanilla, butter and salt to blend completely, then mix in pecans.
Pour mixture into prepared crust and place into the oven. Bake 50-60 minutes, then cool completely.
Tip: After pouring mixture into crust, use a fork to turn pecan halves over so the nub-side is down.