Prepare pie crust and place in a deep dish pie plate. Refrigerate while preparing the filling.

In a large bowl, cream together granulated sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.

Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add the reserved pecans on top of the pie.

Bake at 425 degrees for 10 minutes, then lower temperature to 350 degrees F and continue baking for about 50 minutes. Halfway through cooking, tent with greased aluminum foil if needed.

Check for doneness by gently shaking the pie; it should not be overly jiggly. Continue cooking 5-10 more minutes if necessary.

Allow pie to cool completely for several hours before cutting and serving. Can refrigerate for 1-3 days until ready to serve.