Step 1: The Sticky Start.
In a saucepan, bring sugar, both syrups, and salt to a full boil — then start your timer. Boil for 3 minutes exactly. Not two. Not “ish.” Three. That’s the line between “set perfectly” and “oops, pecan soup.”

Step 2: Butter + Vanilla = Magic.
Remove from heat and stir in the butter and vanilla. Let it sit to cool until it’s warm but not hot. (If you can comfortably touch the side of the pan, you’re safe.)

Step 3: Egg-cellent Balance.
In a large bowl, beat eggs and yolk lightly — low speed, low drama. Slowly pour in the cooled syrup mixture while stirring constantly. This is not a dump-and-run situation. If it’s too hot, you’ll have scrambled breakfast instead of pie.

Step 4: Pecan Power.
Stir in the chopped pecans, then pour the filling into your unbaked crust. Take a moment to arrange the pecan halves on top like a fancy mosaic. This is your Martha Stewart moment — live it.

Step 5: Bake & Bask.
Bake at 350°F for about 70 minutes, checking around the 45-minute mark. It should be golden, slightly puffed, and set in the middle. The kind of pie that jiggles gracefully, not nervously.

Cool completely before slicing (yes, I know, patience is hard).