Ingredients:

  • 1 ¼ cups All-Purpose Flour (for crust)
  • 8 Tbsp Unsalted Butter, cold and cubed (for crust)
  • 2 Tbsp Vegetable Shortening, cold and cubed (for crust)
  • 4–6 Tbsp Ice Water (for crust)
  • ½ tsp Fine Sea Salt (for crust)
  • 2 ¼ cups Pecan Halves
  • 3 Large Eggs
  • 1 cup Light Corn Syrup
  • ½ cup Dark Brown Sugar, packed
  • 4 Tbsp Unsalted Butter, melted (for filling)
  • 1 ½ tsp Pure Vanilla Extract
  • ½ tsp Salt (for filling)
  • 1 Tbsp Bourbon (optional)

Instructions:

  1. Prepare the Pie Crust (If Scratch): Combine flour, ½ tsp salt, cold butter, and shortening until crumbly. Add ice water, 1 tablespoon at a time, until the dough just holds together. Form into a disc, wrap, and chill for at least 1 hour.
  2. Roll and Blind Bake Preparation: Roll the chilled dough out to an 11-inch circle, transfer to a 9-inch pie plate, trim, and crimp the edges. Prick the bottom generously with a fork. Line the crust with parchment paper and fill with pie weights.
  3. Initial Bake: Bake at 375°F (190°C) for 15 minutes. Remove weights and paper, and bake for an additional 5 minutes until the base is dry and lightly golden. Allow to cool slightly. Reduce oven temperature to 350°F (175°C).
  4. Toast Pecans (Optional): Spread 2 cups of the pecans on a baking sheet and toast in the 350°F (175°C) oven for 5–7 minutes until fragrant. Reserve the remaining ¼ cup for decoration.
  5. Mix Filling: Melt 4 Tbsp butter and set aside to cool. In a large bowl, whisk the 3 eggs until frothy. Add the light corn syrup, brown sugar, melted butter, vanilla, ½ tsp salt, and optional bourbon. Whisk until smooth and the sugar is dissolved, taking care not to over-whisk.
  6. Assembly: Scatter the 2 cups of toasted pecans evenly across the bottom of the prepared crust. Slowly pour the wet filling mixture over the pecans.
  7. Decorate and Bake: Arrange the reserved ¼ cup of pecans artfully on top of the filling. Place the pie in the preheated 350°F (175°C) oven. After 25 minutes, if the crust edges brown too quickly, gently cover them with a ring of aluminum foil.
  8. Final Check and Cooling: Bake for 50–60 minutes. The pie is done when the edges of the filling are set but the center 2-inch circle still has a slight wobble. Transfer to a wire rack and allow to cool completely for a minimum of 2 hours before slicing.