Ingredients:

  • 1 ¼ cups (150g) All-Purpose Flour
  • ½ teaspoon Fine Sea Salt (for crust)
  • ½ cup (113g) Unsalted Butter, very cold and cubed (for crust)
  • 3–5 tablespoons Ice Water
  • 1 ½ cups (170g) Pecan Halves (lightly toasted)
  • ¾ cup (180ml) Dark Corn Syrup
  • ½ cup (100g) Packed Dark Brown Sugar
  • ¼ cup (57g) Unsalted Butter, melted and cooled (for filling)
  • 3 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Good Quality Bourbon or Dark Rum (Optional)
  • ¼ teaspoon Fine Sea Salt (for filling)

Instructions:

  1. Prepare the Pastry: Combine flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  2. Gradually add ice water, mixing just until the dough comes together. Form into a flat disc, wrap tightly, and chill for at least 1 hour.
  3. Roll the chilled dough into a 12-inch circle and carefully transfer to a 9-inch pie dish. Trim and crimp the edges. Chill the lined shell for 20 minutes.
  4. Blind Bake: Prick the base lightly with a fork. Line with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5-7 minutes until lightly golden. Cool slightly.
  5. Gently toast pecans in a dry pan over medium heat until fragrant (about 5 minutes). Set aside two-thirds of the pecans for the filling and reserve the rest for the top.
  6. Prepare the Filling: In a large bowl, whisk together the melted butter, corn syrup, brown sugar, salt, eggs, vanilla, and bourbon (if using) until fully homogenous.
  7. Stir in two-thirds of the toasted pecans into the liquid mixture.
  8. Assemble and Bake: Preheat oven to 350°F (175°C). Pour the filling mixture into the pre-baked pie shell. Artistically arrange the remaining pecans over the surface.
  9. Bake for 40–50 minutes. If crust edges brown too quickly, cover them loosely with foil.
  10. Doneness Test: The Pecan Pie is done when the edges are set and the centre has only a slight wobble. Cool completely on a wire rack for 3–4 hours before slicing to allow the filling to set properly.