If making your own crust, combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Add in the cold, cubed butter, tossing around to coat in the flour mixture (this will help prevent your butter from sticking together). Turn the mixer on low and mix until the butter is completely incorporated and the dough starts to become crumbly, about 5-7 minutes. With the motor on low, add in your cold water and continue mixing until the dough comes together. \nTransfer dough to a lightly-floured work surface and bring together into a round ball. Lightly dust the top with flour and, using a rolling pin, roll the dough into a circle, at least 10-inches around.\nGrease a pie tin with non-stick cooking spray or canola oil and transfer dough to the prepared tin. Press the dough gently into the bottom and up the sides of the pie plate, making sure there are no air bubbles under the crust. Trim any excess dough. Place in the refrigerator to chill while you make your filling (at least 15 minutes). \nPreheat the oven to 350 degrees. \nIn a large mixing bowl, whisk together the eggs, corn syrup, sugar, vanilla, Hong Kong sauce, butter and salt. Stir in the pecans. Pour filling into pie crust and place the entire pie on a baking sheet (this will prevent your oven from getting messy). \nBake for about 40-45 minutes, or until the top is lightly browned and the filling is beginning to set (it may still be a bit jiggly but that is ok, it will continue to set as it cool). If the crust starts getting too dark before the pie is cooked through, tent with a piece of aluminum foil. Place on a wire rack to cool completely before slicing and serving.