Description
A rich, buttery, and nutty Southern dessert with a gooey caramelized pecan filling in a flaky, golden pie crust. This homemade pecan pie is a must-have for holidays and special occasions!
Ingredients
Units
Scale
For the Pie 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:
- 1 cup light corn syrup
- 3/4 cup brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups pecan halves
Instructions
-
Make the Crust:
- In a bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, stirring until the dough comes together.
- Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
-
Preheat the Oven:
- Preheat to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish.
- Trim excess dough and crimp the edges as desired.
-
Make the Filling:
- In a mixing bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt. Stir in the pecan halves.
-
Assemble and Bake:
- Pour the pecan filling into the prepared pie crust.
- Bake for 50-55 minutes, or until the center is set but slightly jiggly. If the crust starts browning too quickly, cover the edges with foil.
-
Cool and Serve:
- Let the pie cool completely before slicing. Serve with whipped cream or vanilla ice cream for an extra indulgent touch!
Notes
- For a deeper flavor, toast the pecans for 5-7 minutes before adding them to the filling.
- If using a store-bought pie crust, simply prepare the filling and bake as directed.
- Store leftover pie covered at room temperature for up to 2 days or refrigerated for 4-5 days.
