Preheat the oven to 375 degrees F.
Melt the butter in a small saucepan over medium-low heat, remove from heat and let cool.
Optional (pan-roast the pecans) - heat a pan over high heat.
When pan is hot, add pecans cook while stirring for about 2 minutes.
Beat the eggs in a large mixing bowl until frothy and then blend in the sugar.
Stir in vanilla, rum, salt, pecans and the melted butter mixture until well blended.
Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
Bake for 10 minutes.
Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set.
Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, it's done.
Transfer the pie to rack and cool completely before cutting.