Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 tsp Granulated Sugar
  • ½ tsp Fine Sea Salt (for dough)
  • 1 stick (8 Tbsp) Unsalted Butter, cold and cubed (for dough)
  • 4–6 Tbsp Ice Water
  • 4 Tbsp Unsalted Butter, melted and cooled (for filling)
  • 1 cup Light or Dark Corn Syrup
  • ½ cup Light Brown Sugar, packed
  • 3 Large Eggs, room temperature
  • 1 ½ tsp Vanilla Extract
  • ½ tsp Fine Sea Salt (for filling)
  • 1 ½ cups Pecan Halves or Pieces, plus extra for topping

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form. Gradually add ice water, mixing just until the dough holds together. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Roll and Fit: Roll the chilled dough out to a 12-inch circle. Carefully transfer and fit into the 9-inch pie plate. Trim and crimp the edges neatly.
  3. Blind Bake (The Soggy-Bottom Stopper): Prick the bottom of the crust with a fork. Line the crust with parchment paper, fill with pie weights/beans, and bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, and bake for another 5 minutes until just barely set and dry. Cool completely.
  4. Preheat: Reduce oven temperature to 350°F (175°C).
  5. Combine Wet Ingredients: In a large bowl, whisk together the corn syrup, brown sugar, melted (and cooled) butter, vanilla extract, and salt until smooth.
  6. Temper the Eggs: Lightly whisk the three large eggs in a separate bowl. Slowly stream the corn syrup mixture into the eggs while whisking continuously. This prevents the eggs from scrambling.
  7. Add Pecans: Stir 1 ½ cups of pecans into the filling mixture.
  8. Fill the Crust: Pour the filling mixture into the blind-baked crust. Arrange the remaining pecans artfully on top, creating an attractive layer.
  9. The Initial Bake: Place the pie in the preheated 350°F (175°C) oven.
  10. Protect the Edges: After 20 minutes, check the crust edges. If they are browning too quickly, gently cover the exposed crimped edges with a ring of aluminum foil.
  11. Finish Baking: Bake for 30–40 more minutes. The pie is done when the edges are set, but the center 1-inch area still has a slight, noticeable wobble. An instant-read thermometer inserted near the edge should read 200°F (93°C).
  12. Cooling is Key: Transfer the pie immediately to a wire rack. Allow it to cool completely for at least 3 hours before slicing. This time is non-negotiable for the internal structure to set.