Whole Pecan Pie Recipe

Make dough

In a large bowl or food processor, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup cold unsalted butter and 1/4 cup cold vegetable shortening using a pastry cutter, two forks or pulse in food processor until mixture resembles coarse crumbs with pea-size pieces of fat remaining.

Sprinkle 3 tablespoons ice water over the flour-butter mixture, 1 tablespoon at a time, tossing gently after each addition until dough just comes together when pinched. Do not overwork. Form dough into a disc, wrap in plastic, and chill in refrigerator for at least 30 minutes.

On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch (2-inch deep) pie pan, easing it into pan without stretching. Trim overhang to 1/2 inch, fold under and crimp edge as desired. Chill crust in the freezer 15 minutes to prevent shrinking.

Blind-bake

Preheat oven to 375°F (190°C). Line chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 18 minutes. Remove weights and parchment; bake an additional 6-8 minutes until the bottom looks set but not browned. Reduce oven temperature to 350°F (175°C) for filling bake.

Arrange 2 cups pecan halves in a single even layer over the pre-baked crust. For a decorative top, reserve 12-15 halves and arrange concentrically; otherwise spread evenly.

In a medium bowl, whisk together 3 large eggs until combined. Add 1 cup light corn syrup, 3/4 cup packed light brown sugar, 1/4 cup melted unsalted butter, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt. Whisk until smooth and sugar is mostly dissolved.

Carefully pour the filling mixture over the pecans in the crust, allowing liquid to settle between nuts. Tap pie pan gently on counter to remove air bubbles and level filling.

Bake at 350°F (175°C) on the center rack for 45-55 minutes. The pie is done when the filling is mostly set but slightly jiggly in the center (it will continue to set while cooling). If the crust or pecans brown too quickly, tent loosely with foil after 30 minutes.

Remove pie from oven and cool on a wire rack for at least 2 hours to reach room temperature and fully set. For best slicing, chill in refrigerator 3 hours or overnight.

If desired, dust the top lightly with powdered sugar or serve slices with whipped cream. Slice with a warm, sharp knife (dip in hot water and wipe dry between cuts) for clean slices.

Store leftover pie covered at room temperature up to 2 days or refrigerated up to 4 days. Bring chilled slices to room temperature or warm briefly before serving, if preferred.