To start, preheat your oven to 350°F (175°C). First, melt your unsalted butter. In a mixing bowl, combine flour, sugar, and salt. Pour in the melted butter and mix until crumbly. Gradually add ice-cold water, one tablespoon at a time, until the mixture holds together. Avoid making it sticky.

Next, gather the dough into a ball, wrap it in plastic, and chill in the fridge for at least 30 minutes. This helps the dough relax, making it easier to roll out later.

After chilling, lightly flour your work surface. Roll the dough out to fit your pie dish, aiming for a thickness of about 1/8 inch. Carefully transfer the crust to the dish, pressing it in gently. Trim the edges as needed and set aside.

In a large bowl, whisk together the eggs, corn syrup, granulated sugar, melted butter, vanilla extract, and fine sea salt until everything is well combined. Stir in the toasted pecans, dark rum, and ground cinnamon. The aroma will start filling your kitchen, and trust me, it’s heavenly!

Pour the filling into the prepared pie crust. Bake in your preheated oven for about 50 to 60 minutes. The edges will be set, while the center will still be slightly jiggly. Don’t worry; it will firm up as it cools.

Once baked, allow the pie to cool on a wire rack for at least 2 hours before slicing. Patience is key here!