This Pecan Pie is a classic, rich dessert with a buttery, flaky crust and a gooey, nutty filling. Made with crunchy pecans and a sweet, caramel-like custard, it’s perfect for holidays or any special occasion.
Recipe
Ingredients:
For the Crust:
1 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cup (1 stick) unsalted butter, chilled and cut into small cubes
3-4 tablespoons ice water
For the Filling:
1 cup light corn syrup
1 cup packed brown sugar
3 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups pecan halves
¼ teaspoon salt
Directions:
Prepare the Crust: In a medium bowl, combine the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough just comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Crust: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim any excess, and crimp the edges. Set aside.
Make the Filling: In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth. Stir in the pecan halves.
Assemble the Pie: Pour the filling into the prepared crust, spreading the pecans evenly.
Bake: Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust edges begin to brown too quickly, cover them with foil.
Cool and Serve: Allow the pie to cool completely before slicing. Serve with whipped cream or vanilla ice cream, if desired.
Prep Time: 15 minutes (plus 30 minutes chilling) | Baking Time: 60 minutes | Total Time: 1 hour 45 minutes
Kcal: 500 kcal | Servings: 8 slices
#pecanpie #classicdessert #holidaybaking #thanksgivingdessert #southerndessert #pie #pecans #sweetandtreats”
