Ingredients

• 1.25 cup all-purpose flour
• 0.5 teaspoon salt
• 1 tablespoon sugar
• 6 ounce unsalted butter, cold and cubed
• 3.5 tablespoon ice water, ice cold
• 1 cup granulated sugar
• 6 tablespoon unsalted butter
• 0.5 cup heavy cream
• 1.5 teaspoon sea salt
• 1 teaspoon vanilla extract
• 3 eggs
• 0.25 cup light corn syrup
• 2 cup pecan halves, toasted

Steps

1. Make the pie crust: In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar.
2. Cut 6 ounces of cold unsalted butter (cubed) into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Sprinkle 3-4 tablespoons of ice water over the mixture and gently toss with a fork until the dough just comes together; add water 1 tablespoon at a time if needed.
4. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Preheat the oven to 350°F (175°C).
6. On a lightly floured surface, roll the chilled dough into an 11-inch circle and transfer it to a 9-inch pie dish; trim the overhang to 1 inch and crimp the edges with a fork or your fingers.
7. Place the pie crust in the oven and bake for 10 minutes until lightly set but still pale, then remove and set aside to cool slightly.
8. While the crust cools, make the salted caramel filling: In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 6 tablespoons unsalted butter over medium heat.
9. Stir constantly until the mixture begins to turn a light amber color, approximately 8-10 minutes; watch carefully to avoid burning.
10. Remove the saucepan from heat and carefully pour in 1/2 cup heavy cream; the mixture will bubble vigorously, so stand back to avoid steam burns.
11. Stir in 1 teaspoon sea salt (reserving 1/2 teaspoon for topping) and 1 teaspoon vanilla extract until fully combined; let cool for 5 minutes.
12. In a small bowl, whisk together 3 large eggs and 1/4 cup light corn syrup until well combined.
13. Slowly whisk the cooled caramel into the egg mixture, stirring constantly to temper the eggs and prevent scrambling.
14. Fold 2 cups toasted pecan halves into the caramel-egg filling.
15. Pour the filling into the partially baked pie crust and spread the pecans evenly.
16. Sprinkle the reserved 1/2 teaspoon sea salt evenly over the top of the pie.
17. Bake the pie for 50-55 minutes until the filling is set but still slightly jiggly in the very center when gently shaken; the edges should be darker than the center.
18. Remove the pie from the oven and let cool on a wire rack for at least 2 hours before slicing to allow the filling to set completely.
19. Slice into 10 wedges and serve at room temperature or slightly warm with whipped cream or vanilla ice cream if desired.