Remove refrigerated pie crust from refrigerator; remove wrapping and allow to sit at room temperature for 15 minutes.
Pre-heat the oven to 400°F; place a rimmed baking sheet in the oven while it pre-heats.
After the 15 minutes has elapsed, place the crust in a 9-inch deep dish pie plate; ensure the crust is snug all around the sides and the bottom of the pie plate; cut excess dough from the pie crust and use your favorite method to crimp and seal the pie crust to the plate.
Next, dock (prick the pie crust with a fork) before baking; this technique is a simple way to poke holes in the pastry dough which, in turn, allows the steam to escape so that the pie crust doesn't puff up in the oven.
Line the crust with aluminum foil, pressing all the way to the edges to ensure they don’t slump down.
Fill the crust completely with pie weights, granulated sugar, rice or dried beans.
Place the pie plate on the rimmed baking pan already in the oven and bake for 18 to 20 minutes, or until pale and just beginning to brown but not raw. Remove from oven, remove aluminum foil and pie weights; set aside, on a wire racek, to fully cool.
Pre-heat the oven to 350°F.
Add pecans to the unbaked pie shell.
In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon and salt.
Pour the mixture over the pecans.
Place in the pre-heated oven and bake bake for 40 to 45 minutes or until the center has just a slight jiggle but the edges are stable and set.
After 20 minutes of baking, cover pie crust edges with a pie shield or aluminum foil to prevent the edges from getting too brown and crusty.
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.
