Let pie crusts rest at room temperature for 15 minutes.
Stack pie crusts on top of each other and roll out into a rectangle 13×18-inches.
Transfer dough to a 12×17-inch jellyroll pan and trim overhang to 1 inch. Tuck overhang under and crimp edges. Place in freezer while you work on the filling:
In a large bowl, whisk together the eggs, corn syrup, sugar, butter, vanilla, cinnamon, and salt until combined. Stir in pecans.
Remove pie crust from freezer and pour filling into crust.
Bake until filling has puffed and just set in the middle, 40-45 minutes. Transfer to a wire rack to cool completely before slicing and serving. Enjoy!