Step 1: Prepare the Pie Crust

• Preheat the oven to 350°F (175°C).
• Roll out your pie dough and fit it into a 9-inch pie pan.
• Blind bake the crust by covering it with parchment paper and filling it with pie weights. Bake for 10 minutes, then remove the weights and bake for an additional 5 minutes. This ensures the crust stays crisp.

Step 2: Make the Caramel Filling

• In a medium saucepan, combine 1 cup caramel sauce, ¾ cup corn syrup, ¾ cup granulated sugar, ½ cup melted butter, and ¼ teaspoon salt.
• Heat over medium heat, stirring constantly until smooth. Let the mixture cool slightly to avoid scrambling the eggs when combining.

Step 3: Assemble and Bake

• In a mixing bowl, whisk together 3 large eggs and 1 teaspoon of vanilla extract. Slowly add the slightly cooled caramel mixture, whisking constantly.
• Arrange 2 cups of pecan halves evenly in the pie crust, then pour the caramel filling over the top.
• Bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center. Allow the pie to cool completely before slicing.