Step 1

Pre-heat the oven to 350°F with an oven rack placed in the middle of the oven.

Step 2

Roll out the pie crust and transfer it to a 9-inch pie pan. Cover loosely with plastic wrap or a clean kitchen towel and freeze for 15 minutes while you prepare the filling.

Step 3

Microwave the cane sugar syrup in 30 second bursts on HIGH (about 1 - 1.5 minutes total), or set in a saucepan of simmering water, until the syrup is pourable.

Step 4

Combine the syrup, sugar, eggs, salt, melted butter, and vanilla extract in a large mixing bowl. Stir gently until the mixture is smooth and all the ingredients are evenly combined. Stir in the pecans.

Step 5

Remove the pie crust from the freezer and pour the filling into the shell. Use a spoon to make sure the pecans are distributed evenly. Place the pie on a baking sheet to catch any drips and bake for 50-55 minutes. The pie is done when it reaches an internal temperature of about 200°F, and when the top crust turns deep golden-brown and feels firm when gently tapped.

Step 6

Allow to cool completely and keep loosely covered with plastic in the refrigerator. Keeps one week.