Ingredients:

  • 1 ¼ cups all-purpose (plain) flour
  • 1 teaspoon granulated sugar
  • ½ teaspoon fine sea salt (for dough)
  • 8 tablespoons (1 stick) cold, cubed unsalted butter
  • 4–6 tablespoons ice water
  • 1 cup light corn syrup (or substitute)
  • ½ cup packed light brown sugar
  • 4 tablespoons (½ stick) unsalted butter, melted and cooled
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt (for filling)
  • 1 ½ cups lightly toasted pecan halves
  • Optional: 1 tablespoon Bourbon or Dark Rum

Instructions:

  1. If making from scratch, combine flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form. Gradually add ice water until the dough just comes together. Shape into a disk, wrap, and chill for at least 30 minutes.
  2. Roll the chilled dough out to fit the 9-inch pie dish. Trim and crimp the edges neatly. Prick the bottom with a fork. Chill for 15 minutes. Line the crust with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake for 5–8 minutes more until the base is dry. Let cool slightly. Reduce oven temperature to 350°F (175°C).
  3. Gently melt the butter (for the filling) and allow it to cool slightly. In a large bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla, salt, and optional bourbon/rum until well combined.
  4. Slowly stream the lightly beaten eggs into the sugar mixture while continuously whisking until smooth. Scatter about 1 cup of the pecans evenly over the bottom of the pre-baked crust.
  5. Pour the liquid filling mixture carefully over the pecans in the crust. Arrange the remaining ½ cup of pecans artfully on top of the filling.
  6. Place the pie on a baking tray. Bake at 350°F (175°C) for 40 minutes. If the crust edges brown too quickly, cover them with foil strips. Continue baking for 10–20 minutes more, or until the edges of the filling are set but the very centre still has a slight wobble (like thick jelly).
  7. Remove the pie from the oven and allow it to cool completely on a wire rack for a minimum of 2 hours. Do not cut the pie while hot, as the filling will run out.