Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, chilled and cubed
  • ¼ teaspoon salt
  • 4-5 tablespoons (60-75ml) ice water
  • 1 cup (200g) light brown sugar, packed
  • 1 cup (240ml) corn syrup
  • 3 large eggs
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) pecan halves

Instructions:

  1. Combine flour and salt in a mixing bowl.
  2. Cut in the chilled butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water until dough forms.
  4. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  5. Preheat your oven to 350°F (175°C).
  6. Roll out the chilled dough on a floured surface to fit your pie dish.
  7. Transfer to the pie dish and flute the edges.
  8. Pre-bake the crust for 10-12 minutes until lightly golden (optional).
  9. In a mixing bowl, whisk together brown sugar, corn syrup, eggs, melted butter, and vanilla until well combined.
  10. Fold the pecan halves into the filling mixture.
  11. Pour the filling into the pre-baked pie crust, spreading pecans evenly on top.
  12. Bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is golden brown.
  13. Allow the pie to cool at room temperature for at least 2 hours before serving. Enjoy!