Pecan Pie
A classic dessert loved for its sweet, nutty flavor and buttery crust, perfect for celebrations and holidays.
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cut into cubes Use cold butter for the best texture.
- 3-4 tablespoons ice water
For the filling
- 1 cup light corn syrup Can substitute with maple syrup or honey.
- 1 cup packed brown sugar
- ⅓ cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves Arrange in a decorative pattern if desired.
Instructions
Preparation of the Crust
- In a bowl, mix the flour and salt together.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, stirring until the dough comes together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
Baking the Crust and Filling
- Preheat your oven to 350°F (175°C).
- Roll out the dough and fit it into a 9-inch pie pan. Trim and crimp the edges.
- In a separate bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.
- Arrange pecan halves in the bottom of the pie crust and pour the filling mixture over them.
- Bake for 50-60 minutes until the filling is set but still has a slight jiggle in the center. Cover edges with foil if they brown too quickly.
- Cool the pie on a wire rack for 2-3 hours before slicing.
Notes
Pecan Pie is best served at room temperature or slightly warm. Serve with whipped cream or vanilla ice cream. To store, cover with plastic wrap or foil and refrigerate for up to 4 days, or freeze for up to 2 months.
