For the Pie Crust:

• 1 1/4 cups all-purpose flour.
• 1/2 cup unsalted butter, cold and cut into small pieces.
• 1/4 teaspoon salt.
• 2-4 tablespoons ice water.

For the Filling:

• 1 cup granulated sugar.
• 1 cup light corn syrup.
• 1/3 cup unsalted butter, melted.
• 3 large eggs, beaten.
• 1 teaspoon vanilla extract.
• 1/4 teaspoon salt.
• 1 1/2 cups pecan halves.

First, preheat your oven to 350°F (175°C).

Let's prepare the pie crust.  

In a food processor, combine the flour, butter, and salt. Pulse until the mixture resembles coarse crumbs.

Add ice water, one tablespoon at a time, pulsing until the dough comes together.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the excess dough and crimp the edges.

Pre-bake the Crust. You can choose to pre-bake the crust for about 10 minutes if you prefer a crispier crust. Use pie weights or dried beans to prevent the crust from puffing up.

Prepare the pecan filling. In a large mixing bowl, whisk together sugar, corn syrup, melted butter, beaten eggs, vanilla extract, and salt until well combined.

Stir in the pecan halves.

Let's assemble and bake. Pour the pecan filling into the pie crust.

Place the pie on a baking sheet and bake in the preheated oven for about 50-60 minutes or until the center is set and a toothpick inserted comes out clean.

If the edges of the crust are browning too quickly, you can cover them with aluminum foil.

Allow the pecan pie to cool completely before slicing. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Enjoy your beyond delicious homemade pecan pie!