Pre heat oven to 350 and pre-bake pie shell (blind bake) for 15 minutes.

While pie shell is baking, combine sugar, corn syrup, butter, beaten eggs, and salt in a medium size sauce pan. Cook, stirring constantly, over medium heat until sugar dissolves (do not boil). Add vanilla.

Reduce oven temperature to 275. Remove pie shell from oven and spread pecans on bottom. Pour hot sugar/syrup mixture over pecans and bake for 50 to 55 minutes. Pie should be still jiggly in the center. Remove to cooling rack and let set for at least 4 hours.