In a large Mixing Bowl, whisk together the 1 ¼ cups harina de uso general, ½ tsp sal, and ½ tsp azúcar granulado. Add the cold 8 tbsp mantequilla sin sal fría, cortada en cubos pequeños cubes and use your fingertips or a Pastry Brush to work the 8 tbsp mantequilla sin sal fría, cortada en cubos pequeños into the 1 ¼ cups harina de uso general until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Drizzle in the 3 tbsp agua con hielo one tablespoon at a time, stirring gently with a fork after each addition, just until the dough comes together and holds when pressed. Do not overwork it. Form into a disk, wrap in Plastic Wrap, and refrigerate for at least 30 minutes.

On a lightly 1 ¼ cups harina de uso general-dusted surface, roll the dough into a 12-inch circle. Carefully transfer it to a Pie Dish. Gently press it into the dish, trim the overhang to about 1 inch, fold it under, and crimp the edges decoratively. Refrigerate the crust for 15 minutes while you prepare the filling.

Preheat your Oven to 350°F. Spread the 2 cups mitades de nueces pecanas halves in a single layer on a dry Baking Sheet and toast for 7–8 minutes, until fragrant. Let them cool slightly, then roughly chop half of them, leaving the other half as whole halves for the top.

In a large Mixing Bowl, whisk together the 3 eggs temperatura ambiente until smooth. Add the 1 cup jarabe de maíz oscuro, ½ tsp azúcar granulado, melted 8 tbsp mantequilla sin sal fría, cortada en cubos pequeños, 3 tbsp bourbon de buena calidad, como Maker's Mark, 1 tsp extracto de vainilla puro, ½ tsp sal, and 1 ¼ cups harina de uso general. Whisk until fully combined and the ½ tsp azúcar granulado is mostly dissolved, about 1 minute.

Stir the chopped 2 cups mitades de nueces pecanas into the filling mixture. Pour the filling into the chilled pie crust. Arrange the whole 2 cups mitades de nueces pecanas halves in a decorative pattern on top of the filling.

Place the pie on the center rack of the preheated Oven. Bake for 50–55 minutes, until the edges are set and puffed but the center has just a slight jiggle (like Jell-O, not liquid). If the crust edges begin to brown too quickly, cover them loosely with Aluminum Foil or a pie shield after the first 25 minutes.

Remove the pie from the Oven and let it cool completely on a Wire Rack for at least 2–3 hours before slicing. The filling will continue to set as it cools — do not rush this step or the filling will be runny.

Slice with a sharp Knife and serve at room temperature or slightly warm with a generous dollop of 1 cup crema batida o helado de vainilla para servir or a scoop of 1 cup vanilla ice cream (optional).