Be sure oven temperature is set to 350°F and the oven rack is adjusted to the middle position.
Melt the butter in a medium saucepan set over medium heat.
Add sugars and cook (stirring often) until mixture starts bubbling about 3-4 minutes. Add corn syrup and cook (stirring often) until mixture comes to a boil, about 3-4 minutes.
Remove the mixture from the heat and cool 5 minutes.
Add the eggs to a medium heatproof bowl and whisk lightly. Pour 1 cup of the slightly cooled sugar mixture into a heatproof measuring cup.
Very slowly whisk the 1 cup sugar mixture into the beaten eggs then very slowly whisk the beaten egg/sugar mixture back into the hot sugar mixture in the saucepan. Quickly whisk the mixture until thoroughly incorporated.
Add vanilla and salt and whisk to incorporate.
Add the pecans and stir well.
Pour the filling into the cooled crust and bake at 350°F for 30 minutes. If the crust is browning too quickly, cover the pie crust edge with a pie crust shield or foil.
Bake an additional 20-30 minutes or until the pie is almost set in the middle. The pie should be barely jiggly in the middle.
Transfer the pie to a cooling rack to cool completely before serving, at least 3 hours.
Serve with a scoop of ice cream or lightly sweetened whipped cream.