Preheat the oven to 400°F.

In a large bowl, whisk together the sugar and cornstarch.

Add the corn syrup, butter, vanilla extract, and salt. Stir together or use a mixer to combine. Stir in the pecan halves.

Pour the mixture into the unbaked pie crust.

Set the pie on a baking sheet (for easy removal after baking). Lightly cover the pie crust edges with aluminum foil to prevent overbrowning.

Bake for 15 minutes, then reduce the heat to 350° and continue baking for an additional 40 minutes. The pie will be darker in color and bubbly.

Transfer the pie to a cooling rack. The pie will firm up as it cools. Let the pie cool completely, then slice and serve at room temperature.