Ingredients:

  • 315g all-purpose flour
  • 225g salted butter, very cold and cubed
  • 120ml ice water
  • 1 tsp apple cider vinegar
  • 300g raw pecan halves
  • 3 large eggs, room temperature
  • 240ml dark corn syrup
  • 100g dark brown sugar, packed
  • 56g unsalted butter
  • 2 tbsp Kentucky bourbon
  • 1 tsp vanilla bean paste
  • 0.5 tsp flaky sea salt

Instructions:

  1. Pulse flour and butter. Combine 315g flour and 225g cubed cold butter in a bowl or processor until the mixture looks like coarse sand with some pea sized chunks remaining.
  2. Hydrate the dough. Slowly drizzle in 120ml ice water and 1 tsp vinegar while mixing. Stop as soon as the dough holds together when squeezed.
  3. Chill the pastry. Form into a disk, wrap tightly, and refrigerate for at least 1 hour. Until the dough feels firm and cold.
  4. Toast the pecans. Bake 300g pecans at 180°C for 6 minutes until they smell fragrant and slightly woody.
  5. Roll and fit. Roll the chilled dough to 3mm thickness, fit into your pie dish, and trim the edges. Chill for another 20 minutes while you prep the filling.
  6. Whisk the custard. Combine 3 eggs, 240ml syrup, 100g sugar, 56g melted butter, bourbon, and vanilla. Whisk until the mixture is glossy and uniform.
  7. Layer the nuts. Arrange the toasted pecans in the chilled crust.
  8. Pour and bake. Carefully pour the filling over the nuts. Bake at 180°C for 50-55 minutes until the edges are set and the center has a slight, gelatinous jiggle.