Mix the corn syrup, eggs, sugar, butter and vanilla in a large bowl with a whisk until smooth. Use a wooden spoon to stir in the pecans and pinch of salt.
Pour the filling into a prepared (uncooked) pie crust and bake on center rack of oven for 60 to 70 minutes. Center of pie should spring back when tapped. If pie crust is browning too quickly cover edges of pie with foil.
Let pie cool for 2 hours on wire rack before serving. Enjoy!