1/2 C chopped pecans
1 C pecan halves, roughly chopped (*these pieces should be slightly larger than those listed above)
1/2 tsp salt
1/2 C dark corn syrup
1/2 C light corn syrup
1/4 C sugar
1/2 C unsalted butter, melted and slightly cooled
1 tsp vanilla
Preheat oven to 325.
Place chopped pecans on large baking sheet and sprinkle with salt. *I placed the 1/2 C finely chopped pecans on one side and the roughly chopped 1 C on the other to keep them separate. Toast in oven for 10-15 minutes or just until nuts become fragrant. Don't let them burn! Remove nuts from oven and set aside to cool.
Increase oven temperature to 375.
In medium bowl beat together 3 eggs, both corn syrups, sugar, butter and vanilla. Stir in 1/2 C finely chopped pecans (first ingredient).
Pour mixture into prepared pie shell. Sprinkle/arrange 1 C roughly chopped pecans (2 ingredient) over top, ensuring they are spread evenly. I like to barely push them to halfway submerge them in the filling so they hold their place.
Bake pie in 375 degree oven for 45 minutes or until middle of pie is puffed up and seems fairly set. Remove pie to cooling rack and allow to cool completely before serving. Center will sink back down to even level as pie cools.