Preheat oven to 350°F (175°C).

Cream butter in a mixing bowl until smooth.

Add light brown sugar and white corn syrup to the butter.

Continue creaming the mixture until well combined.

In a separate bowl, add salt to the eggs.

Beat the eggs and salt mixture until light and fluffy.

Add the beaten eggs, vanilla, and pecans to the creamed butter and sugar mixture.

Stir until all ingredients are evenly distributed.

Pour the pecan pie filling into the unbaked pie shell.

Bake in the preheated oven for 50 minutes.

Check for doneness; the filling should be set but still slightly jiggly.

Let the pie cool completely before serving.