Description
This classic pecan pie recipe is the perfect holiday dessert, featuring a flaky homemade crust filled with a rich, gooey mixture of corn syrup, brown sugar, and pecans. Baked to golden perfection, it’s an indulgent treat that pairs beautifully with whipped cream or vanilla ice cream.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 2-3 tablespoons ice water
For the Filling
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves
Instructions
- Prepare the Crust: In a large bowl, whisk together the all-purpose flour and salt until well combined.
- Cut in the Butter: Add the chilled, cubed butter to the flour mixture and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Be careful not to overmix to maintain a tender crust.
- Chill the Dough: Form the dough into a ball, flatten into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Roll Out the Dough: On a floured surface, roll out the chilled dough into a 9-inch circle, then carefully transfer it to a 9-inch pie dish. Press the dough into the edges and trim any excess crust.
- Crimp and Chill: Crimp the edges of the crust if desired and place the pie crust back into the refrigerator to chill while you prepare the filling.
- Make the Filling: In a bowl, whisk together the light corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and well blended.
- Arrange Pecans: Evenly spread the pecan halves in the chilled pie crust, arranging them as you like for an attractive presentation.
- Pour Filling: Pour the prepared filling mixture over the pecans, ensuring the filling is evenly distributed throughout the pie.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 60 minutes. The filling should be set, but the center may jiggle slightly when you gently shake the pie.
- Protect the Crust: If you notice the edges of the crust browning too quickly, cover them with foil halfway through baking to prevent burning.
- Cool and Serve: Allow the pie to cool completely on a wire rack before slicing. Serve it topped with whipped cream or a scoop of vanilla ice cream for an extra special treat.
Notes
- Do not overwork the pie dough to keep the crust tender and flaky.
- Using light corn syrup helps achieve the classic pecan pie filling texture.
- Chilling the dough before rolling out prevents shrinking during baking.
- Covering the crust edges with foil during baking avoids over-browning.
- Let the pie cool fully for the filling to set properly and make slicing easier.
- For added flavor, you can toast the pecans lightly before placing them in the crust.
