Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cut into cubes
  • 3-4 tablespoons ice water
  • 1 cup (240ml) corn syrup (light or dark)
  • 1 cup (200g) brown sugar, packed
  • 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 bowl. Cut in the butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until dough forms. Shape into a disc, cover, and chill for 30 minutes.
  2. Roll out the chilled dough and fit it into the pie dish. Chill again for 15 minutes. Preheat the oven to 350°F (175°C). Blind bake the crust for 10-15 minutes until slightly golden.
  3. In a mixing bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until well combined. Stir in the pecans.
  4. Pour the filling into the pre-baked pie crust. Spread pecans evenly if necessary.
  5. Bake in the preheated oven for 50-60 minutes until set and golden. Check for doneness by gently shaking—center should not jiggle.
  6. Let the pie cool for at least 2 hours before slicing.