In a mixing bowl, combine 1¼ cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar.

Add ½ cup of cold, cubed butter and cut it into the flour mixture until it resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll the dough out on a floured surface into a 12-inch circle and transfer it to a 9-inch pie pan.

Preheat your oven to 350 °F (175 °C).

In a large bowl, whisk together 1 cup of corn syrup and 1 cup of brown sugar until the mixture is smooth.

Add 3 eggs and 1 teaspoon of vanilla extract, whisk together until combined.

Stir in 1 cup of chopped pecans, folding them gently into the filling.

Carefully pour the filling into the prepared crust and arrange any whole pecans on top.

Bake for 50–60 minutes until set around the edges but slightly jiggly in the center.

Allow the pie to cool completely on a wire rack before slicing and serving.