In a large bowl, cream the sugar, brown sugar, salt, corn syrup, and butter,
Add the eggs and beat well. Stir in the vanilla.
Stir in chopped pecans and pour filing into an unbaked pie shell.
Bake at 350 degrees F for about 50 minutes. After about 30 minutes of cooking, check the pie and as the edges of the crust start to brown, put a large piece of GREASED tinfoil over the top of the pie. (I just spray mine with cooking spray so that the pie filling doesn't stick to it).
You will know your pie is finished when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set!
*This recipe is for a 8'' pie dish. If you have a large pie dish then 1 1/2 the recipe!To make ahead: Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge at least one hour before serving. You can also make the filling and pie crust ahead of time but store them separately. Then assemble the pie and bake on the day you want to serve it.To freeze: To freeze pecan pie, make the pie and allow it to cool completely after baking. Once it's cool, cover it tightly with plastic wrap and tinfoil. Freeze for up to 3 months. to that, remove it from the freezer and leave it in the refrigerator overnight.