# What You Need:
→ Pie Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold, cubed
05 - 3 to 4 tablespoons ice water
→ Filling
06 - 1 cup light brown sugar, packed
07 - 1 cup light corn syrup
08 - 1/2 cup unsalted butter, melted and cooled
09 - 3 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves
# Step-by-step guide:
01 - Combine flour, salt, and sugar in a large bowl. Cut in cold cubed butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - Set oven temperature to 350°F (175°C).
03 - On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess dough, and crimp edges as desired.
04 - Whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth.
05 - Fold pecan halves into the filling mixture, then pour evenly over the prepared crust.
06 - Bake for 50 to 55 minutes until the center is set but still slightly jiggly. Cover crust edges with foil if browning too quickly.
07 - Allow pie to cool completely on a wire rack before slicing and serving.
