To begin, preheat your oven to 180°C (160°C fan). In a large bowl, whisk together flour, sugar and salt. Add cold butter and rub in with fingertips until mixture resembles fine breadcrumbs. Gradually stir in ice water until dough just comes together. Shape into a disc, wrap in cling film and chill for 30 minutes.

On a lightly floured surface, roll out the chilled dough to fit a 16cm tart tin. Gently press the dough into the tin, trimming excess from the edges. Chill again for 10 minutes. For even baking, prick the base with a fork.

Line the crust with baking paper and fill with baking beans. Bake for 15 minutes. Remove beans and paper, then bake for another 5 minutes until lightly golden. Set aside to cool while preparing the filling.

Spread pecan halves on a tray and toast in the oven for 8 minutes until fragrant. Let cool slightly, then roughly chop half of them, leaving the rest whole for the topping.

In a medium bowl, whisk eggs until well blended. Add corn syrup, brown sugar, melted butter, vanilla and salt. Stir until smooth and syrupy. This mixture should pour easily but coat the back of a spoon.

Stir chopped pecans into the filling mixture. These create a crunchy layer that holds the pie together once baked. Let the mix sit for 5 minutes to let flavours meld.

Pour the filling into the cooled pie crust. Arrange whole pecans on top in a circular pattern or rustic scatter. Avoid overfilling as the filling will puff slightly during baking.

Place the pie on the middle rack and bake at 180°C for 35 to 40 minutes. The filling should be just set in the centre with a slight wobble. Shield the edges with foil if they brown too quickly.

Remove the pie and let it cool completely at room temperature for at least 2 hours. This allows the filling to firm up for clean slices. Do not refrigerate while hot or the crust may soften.

Slice and serve the pecan pie at room temperature. A dollop of whipped cream or scoop of vanilla ice cream enhances the buttery richness. Dust lightly with icing sugar for a refined finish.