For crust:
1 1/2 cups flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into bits
4 to 6 tablespoons ice water
For filling:
3 large eggs
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons (3/4 stick) butter, melted
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 cups pecan pieces
1 cup pecan halves


1. Make dough: Combine flour and salt in a small bowl. Add butter and cut into mixture with a pastry blender or 2 knives until it resembles coarse crumbs. Add water to dry ingredients and toss, adding additional 2 tablespoons ice water, if necessary, to form soft but not sticky dough. Shape dough into disk, wrap in plastic wrap, and chill 30 minutes.
2. Preheat oven to 350 degrees F. Set oven rack in lowest position. On lightly floured surface, roll dough out into a disk 1/2-inch thick. Fit dough into 9-inch pie plate and trim overhang to 1/2-inch. Fold overhang over to reinforce edge and flute edge.
3. Make filling: Beat eggs lightly in a medium bowl with a wire whisk. Whisk in corn syrup, sugar, butter, vanilla, cinnamon and salt just until combined.
4. Scatter 2 cups pecan pieces over crust. Skim off foam on surface of filling; pour all but about 1 tablespoon filling over pecans. Press pecans down into filling with back of fork so that they are covered. Toss pecan halves with remaining filling and place on surface of pie using fork. Drizzle any remaining filling over all.
5. Bake pie 45 minutes, or until crust is baked through and filling is set and well puffed in center. Transfer pie to rack to cool and serve either slightly warm or at room temperature.

For a particularly attractive version of sweet Southern specialty we have topped the filling with an extra layer of pecan halves.

Pecan Pie
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