Preheat oven to 350 degrees F (175 degrees C).
Unroll pie crust. Cover the bottom a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Heat a large skillet over medium heat add butter, granulated sugar, brown sugar to deep skillet. Quickly stir to combine the butter and sugar.Whisk in corn syrup and salt.
Add eggs into a medium bowl and lightly beat-do not over beat. Then whisk in corn syrup mixture.
Place pecans at the bottom of the pie pan and pour corn syrup mixture evenly over pecans.
Bake on a baking sheet for about 50 minutes to 1 hour. To prevent edges from browning too soon ,cover the crust with foil and/or a pie crust shield for about 30 minutes . This would be the perfect time to add decorative pecans , if desired. Then remove foil or cover and continue baking for the remainder of the time or until pie is set.
Remove from the oven , cool completely before serving. About 3-4 hours .
Serve pecan pie warm, or at room temperature with whipped cream or vanilla ice cream.