Place the unbaked pastry crust into a 9-inch pie pan, ensuring it is evenly fitted to the edges. Preheat your oven to 350°F so it will be ready once your filling is assembled.

In a medium mixing bowl, combine the white sugar, brown sugar, salt, light corn syrup, melted salted butter, beaten eggs, and vanilla extract. Stir the mixture until smooth and homogenous. I like to whisk gently by hand to avoid over-mixing while making sure the butter and sugars are well incorporated.

Sprinkle the diced pecans evenly over the bottom of the prepared pie crust (from Step 1). Carefully pour the syrup mixture (from Step 2) over the pecans, ensuring an even distribution.

Gently cover the pie with aluminum foil to prevent the crust and top from over-browning. Place the pie in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20 minutes. Check the pie; if it still shakes a lot in the center, cover again and bake for up to another 20 minutes or until the filling is just set. Baking times can vary, so keep a close eye on the texture toward the end—I find a slight jiggle is perfect, as the pie will continue to set as it cools.

Allow the pecan pie to cool on a wire rack for several hours or, even better, overnight to ensure the filling is fully set. Slice and serve in thin slivers. I like to enjoy mine with a dollop of whipped cream for a classic finish!