What makes this pie recipe stand out from the others isn't so much the ratios or method as it is the ingredients. Go with dark brown sugar rather than light for more caramel flavor, toast the pecans deeply and chop them, and use orange blossom water in addition to vanilla.
Heat the oven to 350 degrees. Spread the pecans evenly on a sheet pan and toast in the oven for about 12 minutes, or until deep golden brown. Cool the nuts slightly, then chop. Reduce the oven heat to 325 degrees.
In a medium bowl, combine the melted butter with the brown sugar and salt, stirring until there are no lumps.
Add the eggs and stir until combined. Add the corn syrup and continue stirring until well-incorporated.
Stir in the vanilla, orange blossom water, and pecans.
Bake the pie until the center is set but still soft, about 40-50 minutes. Keep an eye out at about 30 minutes and keep checking so as not to overbake the pie; baking times can really vary with pecan pie and your oven, so it may take longer or not as long as noted here. A pie ring or foil can be used to prevent the crust edges from overbaking.
Cool the pie for at least two hours before serving.