Description
A traditional Southern dessert, pecan pie is rich, buttery, and irresistibly delicious. With a golden flaky crust and a gooey pecan filling, it’s the perfect centerpiece for any holiday table.
Ingredients
Units
Scale
For the Pie Crust (Optional, or use store-bought):
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cubed)
- 3–4 tbsp ice water
For the Filling:
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions
Make the Pie Crust (Skip if using store-bought):
- Prepare the Dough:
- In a mixing bowl, combine the flour and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Prebake:
- Preheat your oven to 375°F (190°C). Roll the chilled dough on a floured surface to fit a 9-inch pie dish. Place the dough in the dish, trim the edges, and crimp as desired.
- Line the crust with parchment paper, fill with pie weights, and prebake for 10 minutes. Remove weights and parchment and set aside.
Make the Filling and Bake:
- Prepare the Filling:
- In a medium bowl, whisk together the corn syrup, sugar, melted butter, eggs, vanilla extract, and salt until smooth and well combined.
- Assemble the Pie:
- Spread the pecan halves evenly in the pie crust. Pour the filling mixture over the pecans.
- Bake the Pie:
- Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the center is set but slightly jiggles when shaken. If the crust browns too quickly, cover the edges with aluminum foil.
- Cool and Serve:
- Allow the pie to cool completely before slicing to let the filling set. Serve with whipped cream or vanilla ice cream for a decadent treat.
Notes
- Substitute dark corn syrup for a deeper, molasses-like flavor.
- For a nuttier filling, chop some of the pecans and mix them into the filling before pouring.
- Store leftovers in the refrigerator for up to 4 days.