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Preheat oven to 250°F.
Spread the pecans out on a baking sheet and place them in the oven until lightly toasted, about 10 minutes.
Set the toasted pecans aside.
Preheat oven to 350°F.
In a large bowl, whisk the eggs until they are just blended.
Add the butter, syrup, and vanilla; stir to combine.
Combine the brown sugar, tapioca, and salt in a medium bowl.
Add the tapioca mixture to the egg mixture and mix well.
Arrange the toasted pecans in the bottom of the unbaked pie shell.
Pour the flour/egg mixture over the top of the pecans.
Let the pie stand until the pecans have risen to the top.
Bake for 45 minutes.
Remove the pie from the oven and place it on a wire rack to cool.
Serve at room temperature.