Classic Pecan Pie
Enjoy a slice of this classic pecan pie featuring a buttery crust and a rich, sweet filling loaded with pecans. Perfect for holidays or any special occasion, this dessert is sure to be a crowd-pleaser.
Equipment
- large bowl
- pastry blender
- pie plate
- whisk
- baking sheet
- wire rack
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter very cold and cubed
- ¼ cup ice water or a little more, as needed
For the Filling:
- 1 cup light corn syrup
- ½ cup packed light brown sugar
- 4 large eggs at room temperature
- ⅓ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves
Instructions
Prepare the Pie Crust
- Whisk together flour and salt, then cut in the cold, cubed butter until crumbly. Gradually add ice water, mixing until dough forms; chill for 30 minutes.
Roll and Fit the Crust
- Roll chilled dough into a 12-inch circle and place it in a 9-inch pie plate. Trim and crimp the edges as desired.
Preheat Oven & Prepare Filling
- Preheat the oven to 375°F (190°C). Whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth.
Add Pecans
- Stir the pecan halves into the filling, ensuring an even distribution.
Assemble and Bake
- Pour the filling into the prepared pie crust. Bake for 40-50 minutes, or until the center is just set, covering the crust with foil if it browns too quickly.
Cooling
- Cool the pie completely on a wire rack for at least 2-3 hours for the filling to set before slicing.
Notes
For best results, make sure your butter is very cold for the crust to ensure flakiness. Cooling the pie completely is crucial for the filling to set properly, so resist the urge to cut into it too early!