Ingredients:

  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, chilled and cubed
  • 2 tablespoons (30ml) ice water
  • 1 cup (200g) light brown sugar, packed
  • 1 cup (240ml) corn syrup (light or dark)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups (150g) pecan halves (toasted if you prefer)
  • 2 tablespoons (30g) unsalted butter, melted

Instructions:

  1. In a bowl, combine flour and salt.
  2. Cut in butter until the mixture resembles coarse crumbs.
  3. Stir in ice water until the dough just comes together.
  4. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  5. Preheat your oven to 350°F (175°C).
  6. On a lightly floured surface, roll out the chilled dough to fit the pie dish.
  7. Transfer to the pie dish and trim excess.
  8. Prick the crust with a fork, cover with foil, and fill with baking weights.
  9. Bake for 15 minutes, then remove weights and foil. Bake for an additional 10 minutes until lightly golden.
  10. In a mixing bowl, whisk together brown sugar, corn syrup, eggs, vanilla, and salt until smooth.
  11. Stir in melted butter and pecan halves.
  12. Pour the filling mixture into the baked crust, spreading pecans evenly.
  13. Bake for 30-35 minutes or until the filling is set (center may still jiggle slightly).
  14. Allow the pie to cool completely on a rack.
  15. Slice and serve with whipped cream or ice cream, if desired.