Prepare the homemade pie crust and place it in a deep dish pie plate. Refrigerate while you make the pecan pie filling.

In a large bowl, cream together granulated sugar, brown sugar, salt, corn syrup, and softened or melted butter. Mix in the eggs and vanilla extract.

Reserve a few pecans and stir the rest into the batter. Pour the mixture into the unbaked pie shell. Place the reserved pecans on top of the pie in any empty spots, and cover them with batter using a small spoon.

Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for about 50 minutes. Check the pie halfway through and tent a piece of greased aluminum foil over the top, ensuring it doesn't touch the filling.

The pie is done when the center is set and doesn't jiggle excessively. If needed, bake for an additional 5-10 minutes until set.

Allow the pie to cool completely for several hours before cutting and serving. For best results, refrigerate for 1-3 days before serving.