Step 1: Preheat your oven to 350°F (175°C).
Step 2: If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for 10 minutes until lightly golden. If using a store-bought crust, follow package instructions for pre-baking, if necessary.
Step 3: In a saucepan over medium heat, combine the granulated sugar and unsalted butter. Stir continuously until the mixture is melted and begins to bubble.
Step 4: Slowly whisk in the heavy cream, continuing to stir until the caramel is smooth and thickened, about 3-5 minutes. Remove from heat and stir in the vanilla extract and salt.
Step 5: In a large bowl, combine the chopped pecans with the caramel mixture. Allow it to cool slightly before adding the eggs.
Step 6: In a separate bowl, whisk the eggs. Gradually add the eggs to the caramel-pecan mixture, stirring until fully combined.
Step 7: Pour the caramel pecan filling into the prepared pie crust, spreading it evenly.
Step 8: Place the pie in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is lightly browned. A slight jiggle in the center is okay; it will firm up as it cools.
Step 9: Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before slicing.
Step 10: Top with whipped cream if desired and enjoy!