Ingredients:

  • 1 ¼ cups All-purpose Plain Flour
  • ½ teaspoon Fine Sea Salt (for crust)
  • 8 tablespoons Unsalted Butter, very cold, cut into cubes
  • 3–5 tablespoons Ice Water
  • 3 Large Eggs, lightly whisked
  • 1 cup Light Corn Syrup (or Golden Syrup)
  • ½ cup Packed Light Brown Sugar
  • ¼ cup Granulated Sugar
  • 2 tablespoons Unsalted Butter, melted and cooled (for filling)
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoon Fine Sea Salt (for filling)
  • 1 ½ cups Pecan Halves, divided

Instructions:

  1. Prepare the Dough: Combine flour and salt. Cut in the cold butter (use fingertips or a pastry cutter) until the mixture resembles coarse breadcrumbs with some pea-sized chunks remaining.
  2. Hydrate and Chill: Add ice water 1 tablespoon at a time, mixing lightly until the dough just comes together. Shape into a flat disk, wrap in cling film, and chill for at least 30 minutes.
  3. Roll and Fit: Roll the chilled dough out to a 12-inch circle. Gently transfer to the 9-inch pie dish. Trim the edges, leaving a 1-inch overhang, and crimp the rim decoratively. Freeze for 15 minutes.
  4. Blind Bake: Preheat oven to 375°F (190°C). Line the frozen shell with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and paper, prick the bottom with a fork, and bake for another 5–7 minutes until lightly set and dry. Reduce oven temperature to 350°F (175°C).
  5. Toast the Pecans (Optional): Lightly toast 1 cup of the pecan halves in a dry pan until fragrant (about 3 minutes). Set aside to cool.
  6. Combine Wet Ingredients: In a large bowl, whisk the lightly beaten eggs. Add the corn syrup, brown sugar, granulated sugar, melted butter, vanilla extract, and salt. Whisk gently until the sugars are dissolved and the mixture is uniform. Do not over-whisk and create excess foam.
  7. Assemble the Pie: Spread the 1 cup of toasted pecans evenly over the blind-baked crust. Carefully pour the syrup mixture over the pecans.
  8. Decorate: Arrange the remaining ½ cup of fresh pecan halves decoratively on top of the filling.
  9. Bake: Place the pie on a baking sheet and bake at 350°F (175°C) for 30 minutes. If the crust edges are browning too quickly, gently cover them with foil or a reusable pie shield.
  10. Continue Baking: Continue baking for another 20–30 minutes. The pie is done when the edges are set and puffy, but the very centre still has a slight jiggle (like thick jelly) when gently tapped.
  11. Cool Completely: Remove the pie from the oven. Allow it to cool on a wire rack for at least 1 hour before slicing. The center will continue to set as it cools. Do not slice until fully set.