Make the crust: stir the flour and salt together, cut in the cold butter with a pastry blender or your fingertips until it's the size of small peas, then sprinkle in the ice water a spoonful at a time until the dough just holds together. Pat into a disk, wrap, and chill 30 minutes.

Roll the dough out on a floured surface into a 12-inch circle and ease it into a 9-inch pie plate. Trim and crimp the edges. Put the lined plate back in the fridge while you make the filling. Heat the oven to 350°F (175°C).

In a large bowl, whisk the eggs just until the yolks and whites are combined — no need to get them foamy.

Whisk in the dark corn syrup, brown sugar, melted butter, vanilla and salt until smooth.

Spread the pecan halves evenly in the chilled crust, then pour the filling slowly over them. The pecans will float up to the top — that's exactly right.

Set the pie on a rimmed baking sheet (it can bubble over a little) and bake 50–55 minutes, until the edges are set and the center still has a gentle wiggle when you nudge the plate — about like set gelatin. If the crust or nuts brown too fast, tent loosely with foil for the last 15 minutes.

Cool on a rack at least 2 hours before slicing — the filling finishes setting as it cools. Serve at room temperature, plain the way Grandma liked it, or with whipped cream for company.