Pecan Pie Recipe
As Southern as it gets this pie is pure pecan perfection! Add vanilla ice cream and make the dish 'tres magnifique'! ($1 extra)
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Ingredients
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Pie Crust
Filling
Serving
Method
Pie Crust
- 1
Prepare Pie Crust
In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Form Dough
Add ice water, one tablespoon at a time, mixing until the dough comes together. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Roll Out Dough
On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie pan, trimming any excess dough and crimping the edges.
Filling
- 4
Prepare Filling
In a medium saucepan, melt the 0.25 cups of unsalted butter over low heat. Remove from heat and stir in the light corn syrup, granulated sugar, salt, and vanilla extract until well combined.
- 5
Add Eggs
Allow the mixture to cool slightly before whisking in the large eggs, one at a time, until fully incorporated.
- 6
Add Pecans
Stir in the pecan halves until they are evenly coated with the filling mixture.
- 7
Pour into Crust
Pour the pecan filling into the prepared pie crust, spreading the pecans evenly.
- 8
Bake
Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before serving.
Serving
- 9
Serve
Slice the pecan pie and serve warm or at room temperature, optionally topped with a scoop of vanilla ice cream.