Preheat oven to 350 degrees F. Soften pie crust according to package directions. 

Press softened pie crust into pie plate, Roll edges under then flute with your fingers or crimp with a fork. Use a fork to gently poke holes in bottom of pie crust. Place crust in freezer for 5-10 minutes while preparing the filling. 

In small saucepan on medium-low heat, melt butter. Remove from heat and add brown sugar. Stir to combine. In separate bowl, whisk together eggs, corn syrup, salt, and vanilla extract. 

While stirring constantly, slowly pour the egg mixture into saucepan with the butter and brown sugar. Return saucepan to medium-low heat and continue stirring 3-5 minutes until all sugar is melted and filling is warm (about 130 degrees.) Remove from heat.

Remove crust from freezer and pour pecans into pie pan. Pour filling over pecans making sure pecans are well-covered. Place in preheated oven and bake for 45-60 minutes until middle is set.