Ingredients:

  • 2 cups (250 g) All-Purpose (Plain) Flour
  • 1 Tbsp (10 g) Granulated Sugar
  • 1 tsp (5 g) Fine Sea Salt
  • 6 oz (170 g) Unsalted Butter, very cold, cubed
  • 4 to 6 Tbsp (60 – 90 ml) Ice Water
  • 4 oz (115 g) Unsalted Butter, for browning
  • 3/4 cup (165 g) Dark Brown Sugar, packed
  • 1 cup (240 ml) Light Corn Syrup (or Golden Syrup)
  • 3 Large Eggs, lightly whisked
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1 Tbsp (15 ml) Bourbon Whiskey (good quality)
  • 1/2 tsp (2.5 ml) Flaky Sea Salt
  • 3 cups (340 g) Pecan Halves

Instructions:

  1. Make the Dough: Pulse the flour, sugar, and salt in a food processor (or mix by hand). Cut in the cold butter until the mixture resembles coarse sand with some pea-sized pieces remaining.
  2. Add Water: Gradually stream in the ice water until the dough just comes together. Form into a flat disc, wrap tightly, and chill for at least 60 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer to the 9-inch pie plate and crimp the edges neatly. Freeze for 15 minutes.
  4. Blind Bake (Step 1): Preheat oven to 400°F (200°C). Line the frozen crust with parchment paper, fill with pie weights, and bake for 15 minutes.
  5. Blind Bake (Step 2): Remove the weights and paper. Reduce the oven temperature to 350°F (175°C). Prick the bottom lightly and bake for an additional 8–10 minutes until the crust is dry and lightly golden. Cool completely.
  6. Brown the Butter: Melt the 115g of butter in a light-coloured saucepan over medium heat. Continue heating, swirling occasionally, until the milk solids turn a rich amber brown and smell deeply nutty (5–7 minutes). Immediately remove from heat and pour into a heatproof bowl to stop the cooking.
  7. Combine Wet Ingredients: Whisk the brown sugar, corn syrup, vanilla extract, bourbon, and flaky sea salt into the warm brown butter until smooth.
  8. Temper and Mix: Slowly whisk in the lightly beaten eggs. Ensure the brown butter mixture is warm, not scalding hot, to avoid scrambling the eggs.
  9. Arrange Pecans: Scatter the pecan halves evenly across the bottom of the cooled, blind-baked crust.
  10. Pour Filling: Carefully pour the liquid filling over the pecans. The pecans will float slightly.
  11. Bake: Bake at 350°F (175°C) for 50–60 minutes. If the crust edges darken too quickly, use a foil pie shield.
  12. Test for Doneness: The pie is done when the edges are set and puffy, but the very centre still has a slight, soft wobble. Internal temperature should register 200°F (93°C).
  13. Cool Completely: Remove the pie from the oven and allow it to cool and set fully on a wire rack for a minimum of 3 hours, or preferably overnight, at room temperature. Do not slice until fully set.