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Pecan Pie

Pecan pie

Pecan pie is a beloved Southern dessert made with a rich, syrupy filling and crunchy pecans, all nestled in a buttery pie crust. It’s the perfect combination of sweetness and nuttiness and is a staple during holidays like Thanksgiving or Christmas.
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Prep Time 20 minutes
Cook Time 1 hour
chill time 2 hours
Total Time 3 hours 20 minutes
Servings: 7
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold and cubed
  • 3 –4 tbsp ice water
  • For the Filling
  • 3 large eggs
  • 1 cup light corn syrup or maple syrup for a twist
  • 1 cup brown sugar packed
  • 1/3 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups pecan halves

Method
 

  1. Prepare the Crust:
  2. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Add ice water, 1 tablespoon at a time, mixing until the dough comes together.
  4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Roll Out the Crust:
  6. Preheat your oven to 350°F (175°C).
  7. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Place it in a 9-inch pie dish, trim any excess, and crimp the edges. Refrigerate the crust while you prepare the filling.
  8. Make the Filling:
  9. In a medium bowl, whisk the eggs until lightly beaten. Add the corn syrup, brown sugar, melted butter, vanilla extract, and salt. Mix until smooth and fully combined.
  10. Assemble the Pie:
  11. Scatter the pecan halves evenly over the bottom of the crust. Pour the filling mixture over the pecans, allowing them to float to the top.
  12. Bake the Pie:
  13. Bake in the preheated oven for 50–60 minutes, or until the filling is set but slightly jiggles in the center when gently shaken. If the crust browns too quickly, cover the edges with foil or a pie shield.
  14. Cool and Serve:
  15. Allow the pie to cool completely on a wire rack, about 2 hours, to set the filling. Serve at room temperature or slightly warmed, with whipped cream or a scoop of vanilla ice cream.

Notes

  • Make Ahead: Pecan pie can be made a day in advance and stored at room temperature.
  • Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Variations: Add 2 tablespoons of bourbon or rum for an extra depth of flavor, or sprinkle in a handful of chocolate chips.