Unfold piecrust, and press out fold lines. Fit piecrust into a greased and floured 9 1/2" round tart pan with a removable bottom. Prick bottom of piecrust with a fork. Bake at 400° for 10 minutes or until golden. Cool on a wire rack. Reduce oven temperature to 325°.
Stir together sugar, corn syrup, and butter in a saucepan; cook over medium heat until butter melts and sugar dissolves, stirring often. Remove from heat; cool slightly. Add eggs, vanilla, and salt; stir well. Stir in nuts. Spoon filling into crust.
Bake at 325° for 55 minutes or until set. Cool on a wire rack. Serve with unsweetened whipped cream or ice cream.