1¼cups (156 g)pecan halves, very lightly chopped (so they're mostly in large chunks)
Prepare the Crust
Prepare crust for one single crust pie crust as the recipe instructs. Crimp the edges and freeze for 10 minutes.
Prepare the Filling
Preheat oven to 350° F.
In a large bowl, whisk together the eggs and sugar until well combined. Add the corn syrup, vanilla extract, and salt and whisk until smooth.
Remove the pie crust from the freezer and sprinkle the pecan pieces onto the bottom. Pour the filling over the pecan pieces. Bake for 45-50 minutes, or until the center is almost set when pie is jiggled slightly. Cover edge of pie crust with pie crust shield halfway during baking if it's getting too dark.
Allow the pie to cool completely on a wire rack before serving. Pie can be baked up to 2 days in advance. Keep covered at room temperature. Serve with freshly whipped cream or a scoop of vanilla ice cream.