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1
Heat the oven to 350 degrees F and arrange a rack in the lower third.
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2
Coat a 9-inch pie plate with butter; set aside.
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3
On a lightly floured surface, roll out the dough to about 12 inches in diameter and between 1/4 and 1/8 inch thick.
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4
Without stretching the dough, line the prepared pie plate and trim to leave a 3/4-inch overhang.
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5
Fold the overhanging dough underneath itself, crimping the edges with two fingers along the rim of the pie plate to form a high, fluted border.
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6
Cover the pie shell in plastic and chill until needed.
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7
Place the sugar, syrup, butter, and rum in a large saucepan over medium heat and bring to a boil.
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8
Boil for 1 minute, stirring constantly and scraping back in any foam that clings to the sides of the pan.
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9
Remove the pan from the heat and set aside to cool to lukewarm, at least 15 minutes.
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10
Beat the eggs in a small bowl until the yolks and whites are broken up and incorporated, then beat into the cooled syrup.
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11
Add the pecans, vanilla, and salt and stir to combine.
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12
Pour into the chilled pie shell.
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13
Bake until the filling is set but still slightly wobbly in the center, about 50 minutes.
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14
Cool the pie completely on a wire rack.
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15
Serve at room temperature with whipped cream or vanilla ice cream, if so desired.
