Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • ½ teaspoon (3 g) Fine Sea Salt (for crust)
  • ½ cup (113 g) Unsalted Butter, very cold and cubed (for crust)
  • 3–5 tablespoons (45–75 ml) Ice Water
  • 1 ½ cups (180 g) Pecan Halves, lightly toasted (plus extra for decoration)
  • 4 large Eggs, lightly beaten
  • 1 cup (240 ml) Light Corn Syrup (or Golden Syrup)
  • ½ cup (110 g) Packed Light Brown Sugar
  • ¼ cup (57 g) Unsalted Butter, melted (for filling)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1 tablespoon (15 ml) Bourbon or Dark Rum (optional)
  • ½ teaspoon (3 g) Fine Sea Salt (for filling)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour and salt in a large bowl.
  2. Cut in the Butter: Use a pastry blender or your fingertips (working quickly) to cut the cold butter into the flour until the mixture resembles coarse breadcrumbs.
  3. Add Water and Chill: Gradually incorporate the ice water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a flat disc, wrap tightly, and refrigerate for a minimum of 30 minutes.
  4. Roll and Fit: Roll the chilled dough out to a 12-inch circle. Gently transfer to the 9-inch pie plate. Trim the edges, tuck under, and crimp the edges neatly.
  5. Blind Bake: Prick the bottom of the crust. Line with parchment paper, fill with pie weights, and bake at 350°F (175°C) for 15 minutes. Remove weights and parchment, and bake for another 5 minutes until lightly set. Reduce oven temperature to 325°F (160°C).
  6. Melt the ¼ cup of butter for the filling and allow it to cool slightly.
  7. Whisk Wet Ingredients: In a large bowl, whisk together the lightly beaten eggs, corn syrup, brown sugar, melted butter, vanilla, bourbon (if using), and salt until fully combined and smooth.
  8. Stir in Pecans: Gently fold 1 ½ cups of toasted pecan halves into the filling mixture.
  9. Pour and Arrange: Pour the filling into the pre-baked pie crust. Arrange the remaining pecans artfully on top for presentation.
  10. Initial Bake: Place the pie on a baking sheet and bake at 325°F (160°C) for 30 minutes. If the crust edges begin to brown too quickly, cover the edges with a foil ring or pie shield.
  11. Continue Baking for an additional 20–30 minutes. The pie is done when the edges are set, but the centre still has a slight wobble (internal temperature near the center should be around 200°F or 93°C).
  12. Cool Completely: Remove the pie from the oven and place it on a wire rack. Allow the pie to cool completely—at least 2 hours—before slicing and serving.