# What You'll 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 - 3-4 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
# How To Make It:
01 - Whisk together flour, salt, and sugar in a large bowl. Cut cold butter into the mixture until it resembles coarse crumbs. Gradually add ice water, stirring just until dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Preheat the oven to 350°F.
03 - Roll the dough on a lightly floured surface into a 12-inch circle. Fit into a 9-inch pie dish, trim excess dough, and crimp the edges as desired.
04 - Whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt in a large bowl until completely smooth.
05 - Stir pecan halves into the filling mixture, then pour everything into the prepared crust.
06 - Bake for 50-55 minutes until the center is set but still slightly wobbly. Cover the crust edges with foil if browning too quickly.
07 - Cool the pie completely on a wire rack before slicing and serving.
