Preheat your oven to 350°F (175°C). On a lightly floured surface, unroll the refrigerated pie dough and gently roll it out into a 12-inch circle. Carefully press the rolled dough into a 9-inch pie plate, making sure it fits snugly, and crimp the edges if you want a decorative finish.

In a medium bowl, whisk together the packed brown sugar, light corn syrup, and melted butter until the mixture is smooth. Next, add the eggs, vanilla extract, and salt. Continue whisking until all ingredients are thoroughly combined and the mixture looks uniform. Then, stir in the roughly chopped pecans until they are evenly distributed.

Pour the pecan filling from Step 2 into the prepared pie crust from Step 1, smoothing it out so the pecans are distributed evenly. Place the pie in the preheated oven and bake for 45 to 55 minutes, or until the center is set but still slightly jiggles—a knife inserted near the center should come out clean. To prevent over-browning, you can loosely tent the edges of the crust with aluminum foil partway through baking if needed. I like to check at the 40-minute mark just to make sure the pie isn’t baking too quickly.

Once the pie is baked, remove it from the oven and place it on a wire rack. Allow the pie to cool completely before slicing and serving—this helps the filling fully set and makes for perfect, clean slices. For a special touch, I like to serve each slice with a dollop of whipped cream on top.