Pecan Pie Recipe

Make the Pie Crust

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

Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.

Chill the Dough

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

Roll Out the 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, pressing it into the bottom and up the sides.

Pre-bake the Crust

Preheat the oven to 350°F (175°C). Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from the oven and set aside.

Prepare the Filling

In a large mixing bowl, whisk together the granulated sugar, brown sugar, corn syrup, and salt until combined.

Add Eggs

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Incorporate Pecans

Fold in the chopped pecans until evenly distributed throughout the mixture.

Fill the Crust

Pour the pecan filling into the pre-baked pie crust, making sure to evenly distribute the pecans.

Bake the Pie

Bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is golden brown. The center may still be slightly jiggly but will firm up as it cools.

Cool and Serve

Allow the pie to cool on a wire rack for at least 2 hours before slicing. Serve plain or with whipped cream.