Pecan Pie

Prep Time:

30 Minutes

Cook Time:

35 Minutes

Serves:

8 Servings

Level:

Beginner

About the Recipe

Indulge in a slice of Southern charm with this classic pecan pie recipe. With its rich, caramelized filling nestled in a flaky, buttery crust, this dessert is a timeless favorite that captures the essence of warmth and comfort in every bite.

The journey to creating this delectable pecan pie begins with a perfectly crafted pie crust—simple yet essential. A blend of flour, salt, and cold butter comes together to form a dough that, when rolled out and cradled in a pie dish, becomes the canvas for the luscious filling that awaits.

Speaking of the filling, it's where the magic truly happens. A symphony of flavors unfolds as light corn syrup, packed brown sugar, eggs, melted butter, vanilla extract, and a touch of salt mingle to create a velvety-smooth mixture. But the true stars of this show are the pecan halves, their nutty richness adding depth and texture to every spoonful.

As the pie bakes in the oven, the tantalizing aroma of buttery pastry and caramelized pecans fills the air, creating an anticipation that can only be satisfied by the first slice. The crust turns a golden hue, and the filling sets into a gooey, decadent masterpiece that beckons you to savor each forkful.

Once cooled to perfection, this pecan pie is ready to be enjoyed. Whether served at a holiday gathering, shared with loved ones during a cozy evening, or simply savored as a sweet indulgence, this pie is a true symbol of comfort and tradition.

So, slice into this Southern delicacy, let the flavors dance on your palate, and allow yourself to be transported to a place where every bite brings joy and satisfaction. This pecan pie is more than just a dessert—it's a celebration of timeless flavors and cherished moments shared with those you love. Enjoy every delicious moment!

Ingredients

For the Pie Crust (or you can use a pre-made crust):

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

2-4 tablespoons ice water

For the Pecan Filling:

1 cup light corn syrup

1 cup packed light brown sugar

3 large eggs

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups pecan halves

Preparation

Prepare the Pie Crust:

In a large mixing bowl, combine the flour and salt.
Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. You may not need to use all the water.
Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Roll out the Pie Crust:
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
- Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough from the edges and crimp the edges decoratively.
Prepare the Pecan Filling:
- In a medium mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined.
- Stir in the pecan halves until they are evenly coated with the mixture.
Assemble and Bake the Pie:
- Pour the pecan filling into the prepared pie crust, spreading it out evenly.
- Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for about 50-60 minutes, or until the filling is set and the crust is golden brown.
- If the edges of the crust start to brown too quickly, you can cover them with foil halfway through baking.
- Once baked, remove the pecan pie from the oven and let it cool completely on a wire rack.
- Slice and serve the pecan pie at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.