Move the rack to the lowest position in your oven and preheat to 375°.
In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla and salt until smooth.
Roughly chop half of the pecans and place in the bottom of prepared (chilled) pie crust. Then top with remaining whole pecans and then pour the filling over top.
Set the pie onto a rimmed baking sheet and place on the lowest rack in your preheated oven for 45 to 60 minutes or until the center slightly jiggles.
Cool pie completely before serving.
Serve with ice cream or whipped cream.
Notes
If wanting to avoid corn syrup, I have made this pie using half maple syrup and half honey with success.Recipe adapted from Martha Stewart.