Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • 8 Tbsp (113 g) Unsalted Butter, chilled and cubed
  • 3–5 Tbsp Ice Water
  • 1 tsp Granulated Sugar (optional, for dough)
  • ¼ tsp Fine Sea Salt (for dough)
  • 1 ½ cups (175 g) Whole Pecan Halves (divided)
  • 4 Tbsp (56 g) Unsalted Butter, melted
  • 1 cup (240 ml) Dark Corn Syrup (or Golden Syrup)
  • ½ cup (110 g) Packed Light Brown Sugar
  • 3 Large Eggs, lightly beaten
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Fine Sea Salt (for filling)

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.
  2. Add Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork.
  3. Chill and Roll: Form the dough into a disc, wrap tightly, and chill for at least 30 minutes. Roll out the dough and fit it into the 9-inch pie plate. Trim and crimp the edges.
  4. Blind Bake: Dock the bottom of the crust lightly with a fork. Line the crust with parchment paper, fill with pie weights/beans, and bake at 375°F (190°C) for 15 minutes.
  5. Remove Weights: Carefully remove the weights and paper. Bake the crust for another 5–8 minutes until the bottom is just set and starting to dry out. Cool slightly.
  6. Toast Pecans: Lightly toast 1 cup of the pecans on a dry baking sheet for 5 minutes at 350°F (175°C) to enhance their flavour. Let cool.
  7. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, corn syrup, brown sugar, vanilla extract, and salt until smooth.
  8. Incorporate Eggs: Gently whisk in the lightly beaten eggs until just combined. Do not over-whisk.
  9. Add Pecans: Stir the 1 cup of toasted pecans into the wet mixture.
  10. Assemble and Pour: Place the blind-baked pie shell on a baking sheet. Pour the filling into the crust.
  11. Decorate: Arrange the remaining ½ cup of raw pecan halves artfully on top of the filling.
  12. Bake Initial Set: Bake immediately at 350°F (175°C) for 20 minutes.
  13. Shield and Finish: After 20 minutes, loosely cover the exposed crust edges with a ring of aluminium foil to prevent burning. Continue baking for another 30–40 minutes.
  14. Test for Doneness: The pie is done when the edges are set and puffy, but the very centre 2-inch circle still has a slight, gentle wobble.
  15. Cool Completely: Remove the pie from the oven. Allow it to cool completely on a wire rack for a minimum of 4 hours before slicing. This is non-negotiable for a perfectly set slice.