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Pecan Pie Recipe

Name: Love & War in Texas Pecan Pie Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 0.5 tsp granulated sugar; 0.25 tsp salt; 0.5 cups unsalted butter, cold and cubed; 0.25 cups vegetable shortening, cold and cubed; 3 tbs ice water; 1 tsp apple cider vinegar or lemon juice; 3 large eggs; 1 cups light corn syrup; 0.5 cups dark brown sugar, packed; 4 tbs unsalted butter, melted; 1 tsp pure vanilla extract; 0.25 tsp fine sea salt; 2 tbs heavy cream; 2 cups pecan halves; 4 scoops vanilla ice cream; 0.5 cups caramel sauce (store-bought or homemade); 0.25 tsp flaky sea salt (optional)

Inspired by Love & War in Texas

Time3h

Serves8

Hand-made pie served with vanilla ice cream and caramel

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Ingredients

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Pie Crust

1 1/2 cups 00 bread flour

1/2 tsp granulated sugar

1/4 tsp Celtic sea salt

1/2 cups unsalted butter, cold and cubed

1/4 cups vegetable shortening, cold and cubed

3 tbs ice water

1 tsp apple cider vinegar or lemon juice

Pecan Filling

3 Large eggs

1 cups light corn syrup

1/2 cups dark brown sugar, packed

4 tbs unsalted butter, melted

1 tsp pure vanilla extract

1/4 tsp fine sea salt

2 tbs Heavy cream

2 cups pecan halves

To Serve

4 scoops vanilla ice cream

1/2 cups caramel sauce (store-bought or homemade)

1/4 tsp flaky sea salt (optional)

Method

Pie Crust

Make dough

In a large bowl whisk together 1 1/2 cups all-purpose flour, 1/2 tsp granulated sugar and 1/4 tsp salt. Add 1/2 cup cold cubed unsalted butter and 1/4 cup cold cubed vegetable shortening. Using a pastry cutter or two forks, cut the fats into the flour until mixture resembles coarse meal with pea-sized bits of butter remaining.

Add liquid

Sprinkle 3 tablespoons ice water and 1 teaspoon vinegar over the flour mixture a tablespoon at a time. Toss gently with a fork until dough begins to clump. Add just enough water so dough holds when pressed; do not overwork.

Chill and roll

Form dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes. On a lightly floured surface roll chilled dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch (23 cm) pie dish, trim overhang to 1/2 inch, fold under, and crimp edge. Chill the crust in the freezer for 15 minutes while preparing filling.

Blind-bake (optional for crisper bottom)

Preheat oven to 375°F (190°C). Line chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, and bake 5–7 minutes more until surface looks set but not browned. If you prefer unbaked crust, preheat oven to 350°F (175°C) and proceed with filling and adjust bake time as directed below.

Pecan Filling

Preheat oven

Reduce oven temperature to 350°F (175°C) if you blind-baked; if crust was not blind-baked, preheat to 350°F (175°C) now.

Whisk filling

In a medium bowl whisk together 3 large eggs until combined. Add 1 cup light corn syrup, 1/2 cup packed dark brown sugar, 4 tablespoons melted and slightly cooled unsalted butter, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt and 2 tablespoons heavy cream. Whisk until smooth and sugar is mostly dissolved.

Assemble pie

Arrange 1 3/4 cups of the pecan halves in an even layer on the prepared crust (reserve about 1/4 cup for the top if you want a decorative ring). Pour the filling mixture over the pecans slowly so nuts stay mostly in place. Sprinkle the reserved pecans on top for decoration if desired.

Bake

Bake on the center rack for 50–60 minutes, until the filling is set at the edges but slightly jiggly in the center (it will continue to set as it cools). If the crust edges brown too quickly, shield with foil or a pie shield after 25–30 minutes.

Cool

Remove pie from oven and let cool completely on a wire rack, at least 2 hours (longer yields cleaner slices).

To Serve

Slice pie and serve each piece with a scoop of vanilla ice cream. Warm the caramel sauce if desired and drizzle about 1–2 tablespoons over each serving. Sprinkle a pinch of flaky sea salt on top for contrast, if using.

Store any leftover pie loosely covered at room temperature for up to 1 day, then refrigerate for up to 3 days. Rewarm slices briefly in a 300°F (150°C) oven for 8–10 minutes before serving if desired.