On a lightly floured surface, roll pie dough into a 12-inch round. Fit into a 9-inch pie plate. Trim edges and crimp; chill for 30 minutes to 1 hour. Pie dough recipe here You can refrigerate the extra dough.

Heat oven to 350˚F. Whisk corn syrup, sugars, butter, vanilla, salt and eggs in a bowl; fold in chopped pecans. Distribute filling evenly over dough; arrange pecan halves decoratively around  the inside edge of the pie crust moving into center with extra.

Bake until crust is golden brown and filling is set, about 1 hour. Let cool on wire rack completely before serving.