Ingredients:

  • 1 ¼ cups (156 g) all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup (113 g) unsalted butter, chilled and cubed
  • 4–5 tablespoons ice water
  • 1 cup (240 ml) corn syrup (light or dark)
  • 1 cup (200 g) packed brown sugar
  • 3 large eggs
  • ¼ cup (60 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150 g) pecan halves

Instructions:

  1. Combine flour, salt, and sugar in a bowl.
  2. Cut in butter until the mixture resembles coarse crumbs.
  3. Add ice water gradually, mixing until a dough forms.
  4. Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
  5. Preheat the oven to 350°F (175°C).
  6. Roll out chilled dough on a floured surface and fit it into the pie dish.
  7. Trim and crimp the edges. Prick the bottom with a fork.
  8. Blind bake for 10 minutes, using weights.
  9. In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth.
  10. Fold in pecan halves.
  11. Pour filling into the pre-baked crust.
  12. Bake for 50-60 minutes, or until the filling is set and slightly puffed.
  13. Cool on a wire rack for at least 2 hours before serving.