Pecan Pie Slice Recipe

Make the dough

In a medium bowl whisk together 1.25 cups flour, 1 tsp sugar and 1/4 tsp salt. Add 8 tablespoons (1 stick) very cold cubed butter. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse pea-sized crumbs with some larger flakes (about 6-8 cuts).

Bring dough together

Sprinkle 1-2 tablespoons ice water over the mixture, tossing gently with a fork until dough starts to cling. Add more water, a teaspoon at a time, only until dough holds when pressed. Do not overwork.

Chill and roll

Form dough into a flat disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (or up to 2 days). On a lightly floured surface roll disk into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie pan, ease into pan without stretching, trim overhang to 1/2 inch, fold and crimp edge. Refrigerate 15 minutes while oven preheats.

Blind bake (optional but recommended)

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment and bake another 6-8 minutes until the crust begins to set and just starts to color. Remove from oven and reduce oven temperature to 350°F (175°C).

Egg wash

Whisk the reserved egg (1) with a teaspoon water and brush lightly over the bottom and sides of the partially baked crust; this helps seal it before filling.

Prepare pecans

If not already toasted, preheat a small skillet over medium heat and toast 2 cups pecans, stirring constantly, until fragrant and lightly browned, about 4–5 minutes. Remove and let cool; chop coarsely if using halves. Reserve 8 halves for garnish if desired.

Warm butter and sugars

In a medium saucepan over low heat combine 1 cup light corn syrup, 1 cup packed light brown sugar and 4 tablespoons butter. Stir frequently until butter melts and sugar is dissolved, about 2–3 minutes. Remove from heat briefly to cool for 1 minute.

Combine with eggs

Whisk 3 large eggs in a bowl until blended. Temper the eggs by whisking in a few tablespoons of the warm syrup mixture, then slowly whisk the warmed syrup into the eggs until fully combined. Stir in 1 teaspoon vanilla and 1/2 teaspoon sea salt.

Add pecans and fill

Stir the 2 cups chopped toasted pecans into the custard. Pour the filling into the prepared pie crust, smoothing the top. Arrange 8 pecan halves on top for garnish if using.

Bake

Bake at 350°F (175°C) for 45–55 minutes. The pie is done when the edges are set and the center jiggles slightly (it will set as it cools). If the crust or pecans brown too quickly, tent loosely with foil after 30 minutes.

Cool

Remove pie from oven and let cool on a wire rack for at least 2 hours to allow the filling to fully set before slicing into 8 slices.

Slice the pecan pie into 8 slices. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream if desired. Store leftovers covered in the refrigerator for up to 4 days.