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Process the roasted pecans in a food processor until they become a relatively smooth butter, 2-3 minutes, scraping sides down as needed with a rubber spatula.
Place the eggs in a medium size bowl of an electric mixer and beat on high speed a few seconds until frothy. Add the sugar, corn syrup, butter, vanilla, salt and the pecan butter. Beat on medium speed a few seconds until well mixed, pushing sides down as needed.
Stir in the unroasted pecans. Pour mixture into the prepared pie shell. Place on a cookie sheet and bake at 350° for 40 minutes. Reduce heat to 325° and cook until filling is browned on top and crust on edges is lightly browned, about 40 minutes.