Pecan Pie
This classic Texas pecan pie features a buttery, flaky crust filled with toasted pecans suspended in a rich brown sugar and corn syrup custard. Serve it slightly warm with vanilla ice cream for an…
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
- 2 cups pecan halves
- 6 tablespoons unsalted butter, melted and slightly cooled
- 3/4 cup packed light brown sugar
- 3/4 cup light corn syrup
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine salt
- 1 teaspoon unsalted butter, softened, for greasing
Instructions
- Make the crust: whisk the flour, sugar, and salt in a bowl. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle in 3 tablespoons of ice water, tossing with a fork until the dough begins to clump. Add the remaining tablespoon only if needed. Gather the dough into a disk, wrap it, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Lightly butter a 9-inch pie plate.
- On a lightly floured surface, roll the dough into a 12-inch round. Fit it into the pie plate, gently pressing it into the bottom and sides. Trim the overhang to about 1 inch, fold it under, and crimp the edge. Refrigerate the shaped crust while preparing the filling.
- Spread the pecans on a baking sheet and toast them in the preheated oven for 5 to 7 minutes, until fragrant. Let them cool slightly, then arrange them in the chilled crust.
- Whisk the melted butter, brown sugar, corn syrup, eggs, vanilla, and salt in a bowl until smooth and well combined.
- Pour the filling evenly over the pecans. Place the pie on a baking sheet and bake at 375°F (190°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, until the edges are set and the center still has a slight wobble. If the crust browns too quickly, loosely cover the edge with foil.
- Cool the pie on a rack for at least 2 hours before slicing so the filling can fully set. Serve at room temperature or slightly warm.
Watch the Pecan Pie cooking video
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