Pecan Pie

Preheat oven to 350°F and place the unbaked 9-inch pie crust on a baking sheet.

Crack the 4 eggs into a large mixing bowl and beat them together until well combined.

Add the packed brown sugar and salt to the beaten eggs, stirring until the sugar is fully dissolved and the mixture is smooth.

Pour in the light corn syrup, melted butter, and vanilla, mixing until all ingredients are fully incorporated.

Fold the pecan halves into the filling mixture, distributing them evenly throughout.

Pour the pecan filling into the unbaked pie crust, spreading the pecans in an even layer.

Bake at 350°F for 50 minutes, until the filling is set but still slightly jiggly in the center and the top is golden brown.

Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing, allowing the filling to set completely.