Pecan pie is a beloved dessert that’s perfect for holidays and special occasions. Its sweet, nutty, and gooey filling combined with a buttery, flaky crust makes it a crowd-pleaser.

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3-4 tablespoons ice-cold water

For the Pecan Filling:

• 1 1/2 cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• 1 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions:

Preparing the Pie Crust:

1. Start by making the pie crust. In a large mixing bowl, combine the all-purpose flour and salt.
2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, and gently mix until the dough just comes together. Be careful not to overmix.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Rolling Out the Pie Crust:

5. Preheat your oven to 350°F (175°C).
6. On a lightly floured surface, roll out the chilled pie crust into a 12-inch circle.
7. Carefully transfer the crust to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.

Preparing the Pecan Filling:

8. In a medium mixing bowl, whisk together the eggs, light corn syrup, granulated sugar, melted butter, pure vanilla extract, and salt until well combined.
9. Arrange the pecan halves evenly over the bottom of the pie crust.
10. Pour the prepared pecan filling over the pecans in the crust.

Baking the Pecan Pie:

11. Cover the edges of the pie crust with aluminum foil or a pie crust shield to prevent over-browning.
12. Place the pie in the preheated oven and bake for 40-50 minutes, or until the filling is set and the pie is golden brown. You can check for doneness by gently jiggling the pie; it should be slightly firm.
13. If the edges of the crust start to brown too quickly, you can tent the entire pie with aluminum foil.

Cooling and Serving:

14. Once done, remove the pecan pie from the oven and allow it to cool completely on a wire rack. The pie will continue to set as it cools.
15. Once cooled, slice the pecan pie into wedges and serve. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Pecan pie is a beloved dessert that’s perfect for holidays and special occasions. Its sweet, nutty, and gooey filling combined with a buttery, flaky crust makes it a crowd-pleaser. This recipe will help you create a classic pecan pie that’s sure to be a hit at your next gathering.