Pecan Pie Recipe

Make the Pie Crust

In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overmixing.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

After chilling, roll out the dough on a floured surface to fit a 9-inch pie pan. Transfer the crust to the pan and trim the excess dough.

Preheat your oven to 350°F (175°C) while preparing the filling.

Prepare the Filling

In a large bowl, combine light corn syrup, granulated sugar, and melted butter. Mix until well combined.

Add the beaten eggs and vanilla extract to the mixture and stir until smooth.

Fold in the pecan halves until they are evenly distributed in the filling.

Pour the filling into the prepared pie crust, spreading it evenly.

Bake in the preheated oven for 60-70 minutes, or until the filling is set and the top is golden brown.

Remove the pie from the oven and let it cool for at least 30 minutes before slicing.

Serve warm, optionally with whipped cream or vanilla ice cream.