Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • 1 tsp (5 g) Granulated Sugar
  • ½ tsp (3 g) Fine Sea Salt (for crust)
  • 8 Tbsp (115 g) Unsalted Butter, very cold and cubed (for crust)
  • 3 – 4 Tbsp (45 – 60 ml) Ice Water
  • 2 cups (225 g) Pecan Halves, lightly toasted (plus extra for topping)
  • 1 cup (240 ml) Dark Corn Syrup
  • ½ cup (100 g) Packed Light Brown Sugar
  • 3 Large Eggs, lightly beaten
  • 4 Tbsp (57 g) Unsalted Butter, melted (for filling)
  • 1 tsp (5 ml) Vanilla Extract
  • 1 Tbsp (15 ml) Bourbon Whiskey (optional)
  • ¼ tsp (1 g) Fine Sea Salt (for filling)

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt in a bowl. Cut the cold butter into the flour using a pastry blender or fingertips until the mixture resembles coarse, pea-sized crumbs.
  2. Hydrate and Chill: Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap tightly, and refrigerate for 30 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer it to the 9-inch pie dish. Trim, crimp the edges, and freeze the shell for 15 minutes.
  4. Blind Bake: Preheat oven to 375°F (190°C). Line the frozen crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and paper, then bake for another 5–8 minutes until the bottom is just set and starting to dry out.
  5. Prepare Wet Ingredients: In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, bourbon (if using), and salt until fully combined and smooth.
  6. Add Pecans: Stir 1 ½ cups of the pecan halves directly into the filling mixture.
  7. Fill the Shell: Pour the liquid filling into the partially baked pie shell.
  8. Arrange Topping: Decoratively arrange the remaining ½ cup of pecan halves on top of the filling.
  9. Initial Bake (High Heat): Place the pie on a baking sheet. Bake at 375°F (190°C) for 10 minutes. If the crust edges brown too quickly, cover them lightly with foil strips.
  10. Reduce Heat and Finish: Reduce oven temperature to 350°F (175°C). Continue baking for 40–50 minutes until the edges are set and the very center 1-inch area still has a slight wobble.
  11. Cool Completely: Remove the pie from the oven. Allow it to cool on a wire rack for at least 3 hours at room temperature before slicing. Cooling is essential for the filling to set properly.