2cupspecan halves or piecestoasted and finely chopped
Roll out the pie dough to a 12-inch circle and carefully transfer it to a pie plate. Trim the dough to extend about ½-inch past the edges of the pie plate; fold under the overhang and flute the edges of the crust to your liking. Refrigerate the dough-lined pie plate for 40 minutes and then transfer to the freezer for 20 minutes.
Place the oven rack in the lower-middle position of the oven and preheat the oven to 375°F. Remove the pie plate from the freezer and press a double layer of heavy-duty aluminum foil into the pie shell, folding over the edges so that the entire crust is covered. Fill the foil with pie weights and bake for 25 minutes. Take the pie plate out of the oven and carefully remove the foil and pie weights by holding the corners of the foil and lifting up. Return the pie crust to the oven and bake for 5 more minutes until light golden brown.
While the pie crust is in the oven, set a medium to large heatproof bowl over a pot filled with several inches of water. Place the butter in the bowl and bring the water in the pot to a simmer. Once the butter is melted, remove the bowl from the pot (use oven mitts and be careful not to lean over the steam!) and stir in the brown sugar and the salt until well combined. Beat in the eggs, corn syrup, and vanilla until fully incorporated. Place the bowl back over the pot of simmering water and stir continuously until the mixture is hot, shiny to the touch, and reaches 130°F on an instant-read thermometer (just be sure the thermometer is measuring the temperature of the filling, not touching the bottom or side of the bowl). Remove the bowl from the heat and stir in the chopped pecans.
As soon as the pie plate comes out of the oven, adjust the oven rack to the middle position and reduce the oven temperature to 275°F. Give the pecan mixture one last stir and pour it into the hot pie shell.
Bake the pie for 50 to 60 minutes, or until it's set yet soft, like gelatin. Transfer the pie to a cooling rack and allow to cool for at least 4 hours (or completely) before slicing and serving.
To toast the pecans, preheat the oven to 350°F. Spread the pecans on sheet pan and bake for 7 to 9 minutes or until fragrant and lightly toasted, watching carefully to prevent burning. Allow to cool before chopping.