This Pecan Pie is a rich, indulgent dessert with a sweet, sticky filling and crunchy, buttery pecans. The combination of caramelized corn syrup and brown sugar creates a perfect balance of sweetness, making it a beloved classic for the holiday season.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter (cold and cubed)
- 3-4 tbsp ice water
- 1 1/2 cups light corn syrup
- 1 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups pecan halves
Instructions
- Prepare the crust: In a food processor, combine flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, 1 tbsp at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic, and chill for 30 minutes.
- Roll out the dough: After chilling, roll the dough out on a lightly floured surface to fit a 9-inch pie dish. Press into the dish and trim any excess dough, leaving a small overhang. Fold the edges under and crimp the sides.
- Preheat oven: Preheat your oven to 350°F (175°C).
- Make the filling: In a large bowl, whisk together corn syrup, sugar, melted butter, eggs, vanilla, and salt until smooth.
- Assemble the pie: Spread the pecan halves evenly over the prepared crust. Pour the filling mixture over the pecans, making sure they are well covered.
- Bake the pie: Bake for 50-60 minutes, or until the filling is set and the top is golden. The center should still have a slight jiggle but shouldn’t be too runny.
- Cool: Let the pie cool completely on a wire rack before slicing.
