Ingredients:

  • 1 ¼ cups (155 g) All-Purpose Flour, cold
  • ½ teaspoon (2.5 g) Fine Sea Salt (for crust)
  • 8 Tablespoons (1 stick/113 g) Unsalted Butter, very cold, cut into ½-inch cubes
  • 4 to 6 Tablespoons Ice Water
  • 4 Tablespoons (57 g) Unsalted Butter (for filling)
  • ¾ cup (180 ml) Dark Corn Syrup
  • ½ cup (110 g) Light Brown Sugar, packed
  • 3 large Eggs, room temperature
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • ¼ teaspoon (1.2 g) Fine Sea Salt (for filling)
  • 1 ½ cups (170 g) Pecan Halves

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in the cold butter until pieces are pea-sized. Add ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
  2. Chill and Roll: Form the dough into a flat disc, wrap tightly, and refrigerate for a minimum of 60 minutes. Roll the dough into a 12-inch circle. Gently transfer to the 9-inch pie dish, trim, and crimp the edges neatly. Prick the bottom with a fork.
  3. Freeze and Blind Bake: Place the lined dish in the freezer for 15 minutes. Preheat oven to 375°F (190°C). Line the frozen crust with parchment paper and fill with pie weights. Bake for 15 minutes.
  4. Finish Blind Baking: Carefully lift out the weights and paper. Reduce the oven temperature to 350°F (175°C). Return the crust to the oven for another 5 minutes, until dry but not brown. Remove and set aside.
  5. Brown the Butter: Melt the 4 Tbsp butter in a small saucepan over medium heat. Cook until it smells nutty and small brown flecks appear at the bottom. Remove from heat immediately.
  6. Make the Syrup Base: Whisk the dark corn syrup, brown sugar, and salt into the warm (but not hot) browned butter until the sugar dissolves.
  7. Temper the Eggs: In a separate bowl, lightly whisk the eggs and vanilla. Slowly pour the butter/syrup mixture into the eggs while whisking gently and constantly until just combined.
  8. Assemble the Pie: Spread the 1 ½ cups of pecans evenly over the base of the pre-baked crust. Slowly pour the filling mixture over the pecans. Arrange the reserved whole pecan halves on top in a decorative circle.
  9. Bake and Monitor: Place the pie on a baking sheet. Bake at 350°F (175°C) for 45–55 minutes. If the edges of the crust begin to brown too quickly, cover them with an aluminium foil ring after 30 minutes.
  10. Cool Completely: The pie is done when the edges are set and the center has a slight, controlled wobble. Transfer the pie to a wire rack. Let cool at room temperature for at least 3 to 4 hours before slicing. This step is crucial for the filling to set properly.