Heat oven to 375°F. Place pie crust on baking sheet; line crust with parchment paper or foil and fill with pie weights or dry beans. Bake 20 minutes or until crust is firm and dry; cool slightly. Remove parchment and pie weights. Reduce oven to 325°F.
Meanwhile, melt butter in small saucepan on medium heat. Stir in corn syrup, sugar and salt. Cook 4-6 minutes or until warm and glossy, stirring frequently. Reserve 1 cup Fisher® Pecan Halves; coarsely chop remaining nuts.
Whisk eggs and vanilla in large bowl. Add warm butter mixture to eggs, whisking constantly until well blended. Stir in nuts and pieces; pour into prepared crust.
Bake 50-55 minutes or until slightly puffed and center is almost set. Cool completely on wire rack. Refrigerate leftovers for up to 4 days.