Lay 1 cup of the pecan halves on a cookie sheet and bake at 350 for about 5-8 minutes or until shiny and aromatic. Let cool, then chop so that you have 1 cup chopped toasted pecans and about a half cup of pecan halves (these will be the border).

Melt the butter in saucepan set over medium heat and cook it just until it starts to brown. Remove from heat and let it cool for about 10 minutes.

Whisk the eggs lightly in a large mixing bowl. Whisk in the sugar, corn syrup, vanilla and salt. Pour in the browned butter.

Put the chopped pecans in the unbaked pie shell and pour the filling over the top. Use the remaining pecan halves to make a border.

Set pie on a baking sheet and bake at 400 for 10 minutes, then reduce heat to 325 degrees F. and bake for another 35-45 minutes** or until the sides are set but the center (about a 3 inch circle in the middle) is still jiggly. Remove from oven. Pie will set as it cools.

Let it cool at room temperature for a few hours. Store in refrigerator until ready to serve. You can keep it at room temperature, but it won't be as stiff.