Remove refrigerated pie crust from refrigerator; remove wrapping and allow to sit at room temperature for 15 minutes.
Pre-heat the oven to 350°F.
Place a 9" round parchment paper into the bottom of the pie plate (this prevents the pice crust from sticking to the bottom of the pie plate).
Add pecans to the unbaked pie shell.
In a large bowl, stir together the eggs, granulated sugar, corn syrup, brown sugar, melted and cooled butter, vanilla, cinnamon and salt.
Pour the mixture over the pecans.
Cover the top and crust lightly/gently with aluminum foil.
Place in the pre-heated oven and bake for 30 minutes; remove the aluminum foil and continue baking for another 20 minutes or until the center has just a slight jiggle but the edges are stable and set.
If the pie crusts are browning too quickly, cover the edges with a pie crust shield or aluminum foil.
Remove from the oven to a wire rack and allow to ool for at least 2 hours before slicing.
Cover leftovers with aluminum foil and place in the refirgerator.
