Preheat oven to 375°.
Mix together eggs, sugar, light corn syrup, dark corn syrup, butter, vanilla, and salt.
Mix until well blended.
Spread pecans on the bottom of a prepared, blind baked (baked for 10 minutes) and cooled pie crust, and pour mixture over them.
Cover edges of crust with tin foil, or cover with a pie crust shield.
Bake for 35-45 minutes (or up to 60), just until it is set around the edges and still slightly loose in the center (It will continue to set as it cools).
Place on wire rack to cool.
Chef's notes: To blind bake a pie crust, carefully place dough in pie pan. Crimp edges, Brush lightly with egg wash (1 large egg & 1 Tablespoon milk). Line the pie plate with parchment paper or aluminum foil, and fill with pie weights (you can use dry beans). Make sure the pie weights or beans are evenly distributed. Pre-bake for 10 minutes.