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1
Mix butter, salt and sugar in a standing mixer on low speed for 1 minute.
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2
Add flour and mix on low speed just until ingredients come together.
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3
Add 6 tablespoons water and mix only until dough comes together; if it doesnt come together right away, add another tablespoon water.
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4
Do not overmix.
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5
Scrape mixture out onto a sheet of plastic wrap and flatten into a square.
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6
Wrap well and refrigerate overnight.
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7
Very lightly butter a 9-inch pie dish.
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8
Divide dough into two equal pieces.
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9
Refrigerate one piece while you roll out the other.
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10
Ease the dough into the bottom edges of the pan and crimp the top edge.
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11
Pierce the bottom in several places with a fork.
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12
Refrigerate uncovered for several hours or overnight.
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13
(Other dough half may be rolled out and frozen for up to 3 months.)
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14
Heat oven to 325 degrees.
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15
Line crust with parchment and fill with pie weights.
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16
Place on a baking sheet and bake for 15 minutes.
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17
Remove from oven and carefully remove pie weights and parchment.
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18
Return crust to oven and bake 15 to 20 minutes, until lightly browned.
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19
Let cool completely.
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20
Increase oven temperature to 350 degrees.
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21
Cream butter in a standing mixer fitted with the paddle, or in a food processor.
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22
Add honey and golden syrup and cream together until smooth.
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23
Scrape down bowl and beater.
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24
Add vanilla, rum, nutmeg and salt and mix.
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25
Add eggs, one at a time, beating each one until incorporated before adding next.
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26
Fill pie shell with pecans and smooth them out to make an even layer.
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27
Scrape in butter and egg mixture, using a rubber spatula to scrape the bowl clean.
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28
Place on a baking sheet and bake 30 to 35 minutes, until nuts are lightly browned and filling is just about set.
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29
The filling will puff up and may be bubbling, but it will settle as it cools.
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30
Do not overbake; if you leave it in too long, it will crack.
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31
Remove from oven and cool on a rack.
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32
Serve with whipped cream or vanilla ice cream.
