Cut the cold butter into small cubes.

In a large bowl, combine the flour, sugar, salt, and vanilla.

Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.

Add the vinegar and 2 tablespoons of ice water. Mix gently until the dough begins to come together. Add the remaining tablespoon of ice water only if needed.

Do not overwork the dough. Bring it together into a ball, flatten it into a disc, wrap it, and refrigerate for at least 30 minutes.

Roll the chilled dough out on a lightly floured surface and carefully transfer it to a 10-inch tart or pie pan.

Press the pastry gently into the bottom and sides of the pan. Trim any excess pastry and prick the base lightly with a fork.

Chill the prepared crust again for about 15–20 minutes.

Preheat the oven to 210°C.

Line the pastry with baking paper and fill with pie weights, dried beans, or rice.

Bake for 20 minutes.

Carefully remove the baking paper and weights.

Reduce the oven temperature to 175°C and bake the crust for another 20 minutes, or until lightly golden.

Remove from the oven and allow the crust to cool slightly.

Melt the 90 grams butter and allow it to cool slightly.

In a large bowl, whisk together the 3 eggs and 3 egg yolks.

Add the golden syrup, dark brown sugar, heavy cream, salt, and vanilla. Whisk until smooth.

Slowly whisk in the melted butter until fully incorporated.

Roughly chop some of the pecans if desired, while keeping some whole for the top. Stir the pecans into the filling.

Pour the pecan filling into the pre-baked pastry shell.

Arrange a few whole pecans on top for decoration.

Cover the pie loosely with aluminum foil.

Bake at 175°C with air circulation (fan) for approximately 30 minutes.

Remove the foil and continue baking if necessary until the filling is set around the edges but still has a slight wobble in the centre.

Remove from the oven and place on a cooling rack.

Allow the pie to cool completely before slicing so that the filling has time to set.

Serve the pecan pie at room temperature or slightly warm with vanilla ice cream or lightly whipped cream.