Pecan Pie
Ingredients
For the Pie Crust
- 1 ¼ cups 155 g all-purpose flour
- ½ tsp salt
- ½ cup 115 g unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Pecan Filling
- 1 cup 200 g light brown sugar, packed
- ½ cup 120 ml corn syrup or golden syrup
- 3 large eggs
- 3 tbsp 45 g unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups 150 g pecan halves or chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together. Chill for 15 minutes to firm up. Roll out the dough to fit a 9-inch (23 cm) pie pan and press it into the pan. Trim the edges as needed and press with the teeth of a fork to create a design on the trim.
- In a medium bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
- Pour the filling on the bottom of the crust and arrange the pecans evenly on top in a circular motion.
- Bake for 50–55 minutes, until the filling is set and slightly puffed. If the edges of the crust brown too quickly, cover with foil.
- Let the pie cool completely on a wire rack for at least 2 hours before slicing to ensure the filling sets properly. Serve as is or with a dollop of whipped cream.