After you've made the pie crust (on the website), lower oven temp to 275°F
Melt butter in medium heatproof (glass or ceramic) bowl set in saucepan of water maintained at just below simmer (makeshift double boiler).
Remove bowl from skillet and mix in brown sugar, salt and vanilla with wooden spoon until butter is absorbed. Beat in eggs first, then the corn syrup.
Return bowl to hot water. Stir until mixture is shiny and warm to the touch, about 10 minutes. Remove from heat. Stir in 2 cups chopped pecans.
Pour mixture into pre-baked pie crust and arrange 1/2 cup halved pecans on top (optional). Bake until center feels set yet soft, like gelatin, when gently pressed, about 55 to 60 minutes. Shield pie with aluminum foil after 30 minutes to prevent excessive browning.
Transfer the pie to rack and let cool completely, at least 4 hours. Serve pie at room temperature with whipped cream or vanilla ice cream.
There is nothing quite like a sweet crunchy Southern pecan pie!