1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

4–6 tablespoons ice water

1 cup (2 sticks) unsalted butter

1 1/2 cups packed light brown sugar

1/2 teaspoon salt

1 cup light corn syrup

1/4 cup bourbon

4 large eggs, lightly beaten

1 teaspoon vanilla extract

2 1/2 cups pecan halves

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In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry blender or fingertips until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Roll the chilled dough on a floured surface into a 12-inch circle. Fit into a 9-inch pie plate, trim and crimp the edges, and prick the bottom with a fork. Freeze for 15 minutes.
Preheat oven to 375°F (190°C).
In a saucepan, melt 1 cup butter over medium heat. Cook, stirring occasionally, until golden brown and nutty in aroma. Remove from heat.
Stir in brown sugar and salt until dissolved. Add corn syrup and bourbon, mixing until smooth.
In a separate bowl, whisk eggs and vanilla. Slowly whisk the warm butter mixture into the eggs until well combined.
Arrange pecan halves evenly in the prepared crust. Pour the filling over the pecans.
Bake for 50–60 minutes, until the filling is set and the crust is golden. Cover edges with foil if they brown too quickly.
Cool completely on a wire rack before slicing and serving.

Browning the butter enhances the nutty flavor and pairs beautifully with the pecans.

For a family-friendly version, omit the bourbon or substitute with apple juice.

Toast the pecans lightly before baking for extra depth of flavor.

Sprinkle flaky sea salt on top after cooling for a sweet-salty contrast.

The pie freezes well; thaw overnight before serving.