Begin by mixing 1 ½ cups of all-purpose flour, ½ cup of chilled, cubed unsalted butter, 2 tablespoons of granulated sugar, and a pinch of salt in a large bowl. Use a pastry cutter to create a fine crumb texture. Gradually add 4–5 tablespoons of ice water until the dough comes together. Shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes to firm up.

Once the dough is chilled, preheat your oven to 375°F (190°C). On a floured surface, roll out the dough into a 12-inch circle. Gently transfer it to a 9-inch pie dish, fitting it snugly and trimming any excess. Prick the bottom with a fork to prevent bubbling. Place the crust in the refrigerator while you prepare the filling.

In a medium saucepan over low heat, melt 4 tablespoons of unsalted butter. Once melted, remove it from the heat and stir in 1 cup of granulated sugar, 1 cup of light corn syrup, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth and fully combined.

Fold in 1 ½ cups of pecans into the mixture. Pour the filling into the chilled pie crust.

Bake for 50 to 60 minutes, or until the filling is set and the edges of the crust are golden brown. You'll know it's ready when a slight jiggle remains in the center.

Allow the pie to cool on a wire rack for at least 2 hours before serving.