Description
A rich and gooey pecan pie with a tender, flaky butter crust and toasted pecans, perfect for holidays and family gatherings.
Ingredients
Scale
- 2 ½ cups all-purpose flour (315g)
- 1 cup unsalted butter, cold and cubed (225g)
- 1 tablespoon granulated sugar (12g)
- ½ teaspoon salt (3g)
- 5–7 tablespoons ice water (75-105ml)
- 3 large eggs, room temperature
- 1 cup light corn syrup (240ml)
- 1 cup packed brown sugar (220g)
- 4 tablespoons unsalted butter, melted (55g)
- 1 teaspoon vanilla extract (5ml)
- ¼ teaspoon salt (1.5g)
- 1 ½ cups pecans, chopped and toasted (150g)
Instructions
- Make the Crust Dough: Combine flour, sugar, and salt in a large bowl or food processor. Add cold cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Shape into two disks, wrap in plastic wrap, and chill for at least 1 hour.
- Toast the Pecans: Heat a dry skillet over medium heat. Add chopped pecans and toast, stirring frequently, for 4-5 minutes until golden and fragrant. Set aside to cool.
- Roll Out and Fit the Crust: Roll out the larger dough disk on a floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie pan, press gently, trim excess leaving ½-inch overhang, fold edges under and crimp. Chill crust while preheating oven to 350°F (175°C).
- Prepare the Filling: In a medium bowl, whisk eggs. Add corn syrup, brown sugar, melted butter, vanilla extract, and salt; whisk until smooth. Stir in toasted pecans, reserving some for topping.
- Bake the Pie: Pour filling into crust and spread pecans evenly. Arrange reserved pecans on top if desired. Cover edges with foil or pie shield. Bake for 50-60 minutes until filling is set but slightly jiggly. Protect crust edges from burning as needed.
- Cool and Serve: Cool pie completely on a wire rack for at least 2 hours to set filling. Serve at room temperature or slightly warmed with whipped cream or vanilla ice cream.
Notes
Chill all ingredients and dough for a flaky crust. Toast pecans to enhance flavor. Use light corn syrup for classic taste. Protect crust edges with foil to prevent burning. Filling should jiggle slightly when done. Dough can be made up to 2 days ahead. Freeze leftover pie up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pie
- Calories: 450
- Sugar: 35
- Sodium: 150
- Fat: 26
- Saturated Fat: 9
- Carbohydrates: 50
- Fiber: 3
- Protein: 6
Keywords: pecan pie, classic pecan pie, flaky butter crust, homemade dessert, Thanksgiving dessert, pecan pie recipe