Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt (divided)
  • 8 tablespoons (113 g) Unsalted Butter, very cold and diced
  • 3–5 tablespoons Ice Water
  • 1 ½ cups (180 g) Pecan Halves or Pieces
  • 3 Large Eggs, lightly beaten
  • ½ cup (100 g) Light Brown Sugar, packed
  • ¾ cup (180 ml) Light Corn Syrup (or Golden Syrup)
  • 2 tablespoons (30 ml) Dark Molasses (or Maple Syrup)
  • 2 tablespoons (30 g) Unsalted Butter, melted
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Combine Dry Ingredients (Crust): Whisk together flour, sugar, and the specified salt portion (½ tsp) in a large bowl.
  2. Cut in Butter: Using a pastry blender or fingertips, quickly cut the cold, diced butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Add Water and Chill: Gradually add 3 to 5 tablespoons of ice water until the dough just comes together. Form the dough into a disc, wrap tightly, and refrigerate for a minimum of 30 minutes.
  4. Roll and Fit: On a lightly floured surface, roll the dough out to an 11-inch (28 cm) circle. Transfer to the 9-inch pie plate, trim the edges, and crimp attractively. Place the fitted crust back in the freezer for 15 minutes.
  5. Partial Blind Bake: Preheat the oven to 375°F (190°C). Prick the bottom of the chilled crust all over with a fork (docking). Line the crust with parchment paper, fill with pie weights/beans, and bake for 15 minutes. Remove the weights and parchment, and bake for 5–7 minutes more until lightly golden. Cool the crust slightly.
  6. Toast Pecans: Lightly toast the pecans in a dry pan over medium heat for 3–5 minutes until fragrant. Set aside.
  7. Combine Filling: In a large bowl, whisk together the melted butter, corn syrup, molasses, brown sugar, vanilla, and the remaining salt until smooth. Slowly whisk in the lightly beaten eggs until fully incorporated.
  8. Assemble Pie: Spread three-quarters of the toasted pecans evenly over the bottom of the cooled crust. Pour the liquid filling over the nuts, then decoratively arrange the remaining pecans on top.
  9. Initial Bake and Shield: Bake at 350°F (175°C) for 20 minutes. After 20 minutes, gently cover the crimped edges of the pie crust with strips of aluminium foil to prevent burning.
  10. Finish Baking: Reduce the temperature to 325°F (160°C) and bake for another 35–45 minutes, or until the edges of the filling are set and the center just jiggles like jelly when gently nudged.
  11. Cool Completely: Remove the Pecan Pie and let it cool completely on a wire rack for at least 3–4 hours before slicing. The pie sets as it cools.