Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Salt (divided for crust and filling)
  • 8 tablespoons Unsalted Butter, chilled and cubed (1 stick, for crust)
  • 4–6 tablespoons Ice Water
  • 4 tablespoons Unsalted Butter (for filling)
  • ½ cup Light Brown Sugar, packed
  • 1 cup Light Corn Syrup (or Dark)
  • 3 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 cups Pecan Halves, lightly toasted

Instructions:

  1. Prepare the Pie Crust: Whisk flour, sugar, and ½ teaspoon salt together in a large bowl. Using a pastry cutter or fingertips, cut the chilled 8 tablespoons of butter into the dry mixture until pieces resemble small peas.
  2. Add Water: Gradually add the ice water (4–6 tablespoons), mixing lightly with a fork until the dough just comes together. Do not overmix. Form the dough into a flat disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
  3. Roll and Fit: Roll the chilled dough out to an 11-inch circle. Carefully transfer it to the 9-inch pie plate. Trim and crimp the edges neatly.
  4. Blind Bake (Recommended): Line the crust with parchment paper and fill with baking weights or dried beans. Bake at 350°F (175°C) for 15 minutes. Remove weights and parchment; bake for 5 more minutes until the bottom is just set. Cool slightly.
  5. Prepare the Filling: Gently melt the 4 tablespoons of butter in a small saucepan over low heat. Remove from heat. In a large bowl, whisk together the melted butter, brown sugar, corn syrup, vanilla, and the remaining ½ teaspoon of salt until smooth.
  6. Add Eggs and Pecans: Beat the eggs lightly in a separate bowl, then gradually whisk them into the corn syrup mixture until fully incorporated. Stir in 1 ½ cups of the toasted pecan halves. Reserve the remaining ½ cup for decoration.
  7. Assembly and Baking: Preheat oven to 350°F (175°C). Pour the pecan filling carefully into the pre-baked pie shell.
  8. Decorate and Bake: Artfully arrange the reserved ½ cup of pecan halves over the surface of the filling. Bake for 50–60 minutes. If the crust edges brown too quickly (after 20–30 minutes), place a foil ring or pie shield around the edges.
  9. Test for Doneness: The pie is done when the centre is mostly set and only the very middle jiggles slightly. An instant-read thermometer inserted near the edge should read approximately 200°F (93°C).
  10. Cool Completely: Transfer the pie to a wire rack and allow it to cool completely (at least 3 hours, preferably 4) before slicing. This is absolutely critical for the filling to set properly.