Pecan Pie Recipe
Traditional pecan pie served with vanilla ice cream.
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Ingredients
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Pie Crust
Filling
Serving
Method
Pie Crust
- 1
Prepare the Pie Crust
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add ice water, one tablespoon at a time, mixing until the dough starts to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Roll Out the Dough
On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie pan, trimming the excess dough hanging over the edges. Crimp the edges for decoration.
- 4
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Place the pie crust in the oven and bake for about 10 minutes until lightly golden. Remove from the oven and let cool slightly.
Filling
- 5
Prepare the Filling
In a mixing bowl, whisk together the light corn syrup, granulated sugar, and melted unsalted butter until smooth.
- 6
Add Eggs and Flavoring
Beat in the eggs, vanilla extract, and salt until the mixture is well combined.
- 7
Add Pecans
Stir in the pecan halves until evenly distributed throughout the mixture.
- 8
Bake the Pie
Pour the filling into the pre-baked pie crust. Bake in the preheated oven for 60-70 minutes, or until the filling is set and slightly puffed. A knife inserted should come out clean.
- 9
Cool the Pie
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
Serving
- 10
Serve the Pie
Slice the pecan pie and serve with a scoop of vanilla ice cream on top or on the side.