1. Place your raw crust in a pie plate, crimp the edges, and prick all over with a fork. Place a sheet of parchment over the pastry (being sure to cover the edges), and fill with pie weights or dried beans to avoid puffing. Bake at 375 degrees for about 20 minutes, then take out of the oven, remove the pie weights, and set aside to cool slightly. Reduce oven heat to 350 degrees.

2. Spread the pecans on a parchment-lined baking sheet and roast in the 350-degree oven for 7-10 minutes, until the nuts are fragrant. Be careful not to burn them. Remove from oven and set aside to cool. When the nuts are cool enough to handle, chop into small pieces (optional – you may leave them whole or halved if you prefer). 

3. Reduce the oven heat to 325 degrees. 

4. Begin to prepare the filling:  In a medium bowl, beat the eggs until uniformly yellow in color. Set aside. 

5. In a medium saucepan over medium heat, melt the butter, then add the brown sugar, golden or corn syrup, and salt. Stir until everything is combined and melted.

6. In a small bowl, combine the vinegar, vanilla, and tapioca or cornstarch. Mix thoroughly until the starch is dissolved, then stir into the pot.

7.  Raise the heat to medium-high and bring the mixture to a vigorous boil, cooking about a minute until it becomes thick and bubbly. Remove the pan from the heat and let the filling settle and cool for about a minute.

8. Scoop up about 1/4 cup of the sugar syrup mixture and slowly drizzle it into the eggs to warm them, whisking constantly. Scrape the eggs back into the pan of syrup, again whisking constantly to make sure they don’t curdle. 

9. Check your pie crust. If it’s cooled completely, return it to the oven for a few minutes. When it’s warm, scatter the pecans on the bottom, and pour the hot filling on over the nuts.

10. Place the pie on a foil or parchment-lined baking sheet, then bake at 325 degrees for 35-45 minutes, until the center jiggles like gelatin but is no longer liquid in the center. If the edges of the crust begin to brown too much during the bake, cover them with strips of foil. Do not overbake the pie – the filling will continue to set as it cools. 

11 . Cool pie thoroughly to set. Serve at room temperature (or, if desired, you can heat it slightly before serving. 

Pie can be kept at room temperature, wrapped tightly in foil, for a day or two, or in the refrigerator for and additional day.