Roll chilled pie dough out to a 12-inch circle. Place dough in 9" pie pan and flute edge as desired. Refrigerate for 30 minutes.
Whisk together corn syrup, eggs, sugar, butter, vanilla, and salt. Stir in pecans. Pour filling into chilled pie crust.
Bake on center rack of oven for 50 to 60 minutes until filling is set in the middle.
Cool completely for at least 3 hours on wire rack before serving.