Preheat oven to 400 degrees F and adjust the oven rack to the middle position.

Roll out your chilled pie dough until you have a circle 12 inches in diameter. Transfer to a 9-inch pie dish, tucking the dough with your fingers so it fits into the dish.

Refrigerate for at least 30 minutes. Then prick the bottom and sides with a fork, to allow steam to escape. Line the pie crust with parchment paper and fill with pie weights or dried beans.

Bake for about 15 minutes, or until the edges are starting to brown. Remove from the oven and carefully remove the parchment paper and weights.

Return it to the oven again and bake just until the bottom is beginning to brown, about 7-8 minutes. Let it cool slightly before filling.

Lower the oven's heat to 350 degrees F.

Combine the dulce de leche, eggs, vanilla extract and salt in a bowl. Whisk until smooth.

Pour the filling into the partially baked pie crust. Top with the chopped pecans.

Bake for 40 minutes or until the pie is almost set in the middle, barely jigglying. If the crust is browning too quickly, cover the edges with foil.

Let the pie cool completely and then refrigerate until ready to serve.

Serve drizzled with warm dulce de leche and with a scoop of vanilla ice cream or a dollop of whipped cream.