Preheat oven to 375*.

Butter pie plate well.

Place pie crust in pie plate and flute the edges.

Combine eggs and corn syrup in a bowl and mix well.

Stir in salt, vanilla and cooled butter.

Add pecans.

Pour into unbaked pie crust.

Bake at 375* for 10 minutes.

Reduce heat to 325* and bake for 50-60 minutes more, until the filling doesn't wiggle when you touch the pan.

Cool on cooling rack until completely cooled.

Refrigerate a few hours before cutting.