Line a deep 9" pie dish with one unbaked pie crust. Evenly layer the brie cheese slices on top. Cover the brie cheese with the second pie crust. Gently press the crust down on top of the cheese and against the walls of the dish, sealing it with the first pie crust. Trim or fold the edges of the crust as desired. Set aside.
In a medium bowl, bet the sugar, butter, corn syrup, salt, and eggs with a whisk until well mixed. Stir in pecan halves. Pour into the prepared pie dish.
Bake for 45 minutes, until center is almost set. Let cool for at least 30 minutes before cooling.
*the amount of brie cheese can be altered a bit without drastically affecting the result of the pie.