Prepare the crust and oven. Fit the unbaked pastry crust evenly into a 9-inch pie pan, making certain it rests neatly against the bottom and sides. Preheat the oven to 350°F (175°C).

Make the filling. Place the granulated sugar, packed brown sugar, salt, light corn syrup, melted salted butter, beaten eggs, and vanilla extract in a medium mixing bowl. Stir gently until the ingredients are thoroughly incorporated and the mixture has a smooth, uniform consistency.

Assemble the pie. Distribute the diced pecans evenly across the bottom of the prepared pastry shell. Slowly pour the syrup mixture over the pecans, allowing the filling to spread evenly throughout the crust.

Begin baking. Loosely cover the pie with aluminum foil to protect the pastry and surface from excessive browning. Transfer the pie to the preheated oven and bake for 30 minutes.

Continue uncovered. Carefully remove the foil and return the pie to the oven for an additional 20 minutes.

Check for doneness. Examine the center of the pie after the initial 50 minutes of baking. If the middle remains very loose or shakes considerably, cover the pie again with foil and continue baking for as long as 20 additional minutes, or until the filling is just set. A slight movement in the center is appropriate because the filling will firm further while cooling.

Cool completely. Transfer the finished pecan pie to a wire rack and allow it to cool for several hours. For the firmest filling and easiest slicing, it may be left to set overnight.

Serve. Once completely cooled and set, cut the pie into thin slices and serve.