Step 1Heat the oven to 350 degrees.
Step 2In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the butter and sugar until fully combined, about 1 1/2 minutes.
Step 3Scrape down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.
Step 4With the mixer running over low speed, slowly pour in the beaten eggs. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.
Step 5Fold the chopped pecans into the batter using a spatula.
Step 6Place the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.
Step 7Bake the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.
Step 8Cool the pie on a rack for at least 2 hours before slicing and serving.