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Whisk in the vanilla extract and salt; stir in the pecans halves until combined. Pour the pecan filling into the prebaked crust and bake for about 35 minutes, until the filling is set.

Notes from the Food & Wine Test Kitchen . The largest pecans, called "mammoth" (approximately 200 to 250 halves per pound), make for the most striking presentation.

Evenly distribute the pecan halves on top of the pie in concentric circles, starting from the middle. Bake for 45 to 50 minutes, or until the filling is just set and the crust is golden brown.