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Preheat the oven to 350°F. Line pie shell with parchment paper or foil, fill with pie weights or dried beans and bake 15 minutes.
Remove weights and continue to bake 15 minutes longer. Let cool 10 minutes on wire rack.
Meanwhile, in a large bowl, whisk eggs until blended.
Whisk in syrup, sugar, vanilla, butter and salt.
Arrange pecan halves in concentric circles in bottom of pie shell.
Slowly and carefully pour in egg mixture (or stir pecans into egg mixture, then pour into pie shell).
Bake 50 to 55 minutes or until a knife inserted into the center comes out clean. Cool before serving.