Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 teaspoon Granulated Sugar
  • ½ teaspoon fine sea salt (for crust)
  • 8 tablespoons Unsalted Butter (very cold, cubed)
  • 3–5 tablespoons Ice Water
  • 3 Large Eggs (lightly beaten)
  • 1 cup Dark Corn Syrup
  • ½ cup Light Brown Sugar (packed)
  • 3 tablespoons Unsalted Butter (melted, cooled slightly)
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Bourbon or Dark Rum (optional)
  • ½ teaspoon fine sea salt (for filling)
  • 1 ½ cups Pecan Halves

Instructions:

  1. Make the Dough: Combine flour, sugar, and salt in a bowl or food processor. Cut in the cold butter until the mixture resembles coarse breadcrumbs with some pea-sized chunks remaining.
  2. Hydrate: Slowly drizzle in 3–5 tablespoons of ice water, mixing just until the dough comes together. Do not overmix.
  3. Chill: Form the dough into a flat disk, wrap tightly, and refrigerate for a minimum of 60 minutes.
  4. Roll and Fit: Roll the chilled dough out to a 12-inch circle. Gently fit it into the 9-inch pie dish, trimming and crimping the edges. Pierce the bottom of the crust several times with a fork (docking).
  5. Re-Chill: Place the prepared pie shell back in the freezer for 15 minutes. This prevents the edges from slumping.
  6. Blind Bake: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes.
  7. Remove Weights: Carefully remove the weights and paper. Bake for another 5–8 minutes until the bottom looks dry and lightly golden. Remove from the oven and reduce the oven temperature to 350°F (175°C).
  8. Melt Butter: Gently melt the 3 tablespoons of butter and allow it to cool slightly.
  9. Combine Wet Ingredients: In a medium bowl, whisk the eggs until lightly frothy. Add the corn syrup, brown sugar, melted butter, vanilla, salt, and bourbon (if using). Whisk until the brown sugar is fully dissolved and the mixture is uniform.
  10. Add Pecans: Stir in 1 cup of the pecans. Reserve the remaining ½ cup for decorative topping.
  11. Fill the Crust: Carefully pour the pecan filling into the warm, partially baked crust.
  12. Top Decoratively: Arrange the reserved pecan halves artfully on the top of the pie filling.
  13. Bake: Bake at 350°F (175°C) for 40–45 minutes. Shield crust edges with foil if they begin to brown too quickly.
  14. Check for Doneness: The pie is done when the edges are set and the center has only a slight, gentle wobble (internal temperature of 200°F/93°C is ideal).
  15. Cool Completely: Remove the pie and place it on a wire rack. Allow the pie to cool undisturbed for at least 4 hours, or ideally, overnight, at room temperature until the filling is fully set.