Toast the nuts in the oven while it is heating in preparation for baking the crust. Toasting takes about seven minutes, but the nuts should be watched carefully and stirred form time to time to prevent burning. Be sure to let them cool to lukewarm before chopping them or they will crumble. Use a knife rather than a food processor, which tends to cut the nuts too fine.
1. FOR THE PIE SHELL: Follow the directions for partially baking the crust until light golden brown.
2. FOR THE FILLING: Meanwhile, melt the butter in a medium heatproof bowl set in a skillet of water maintained at just below a simmer. Remove the bowl from the skillet; stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, then the corn syrup and vanilla. Return the bowl to hot water; stir until the mixture is shiny and hot to the touch, about 130 degrees on an instant-read thermometer. Remove from the heat; stir in the pecans.
3. As soon as the pie shell comes out of the oven, decrease the oven temperature to 275 degrees. Pour the pecan mixture into the hot pie shell.
4. Bake on the middle rack until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon, 50 to 60 minutes. Transfer the pie to a rack; cool completely, at least 4 hours.