Pecan Pie Recipe

Make dough

In a medium bowl combine 1.25 cups all-purpose flour, 0.25 tsp salt, and 1 tsp granulated sugar. Add 6 tbsp cold, cubed unsalted butter. Using a pastry cutter or two forks, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add water and chill

Sprinkle 3 tbsp ice water over the flour mixture, one tablespoon at a time, gently mixing with a fork after each addition until the dough just comes together when pinched. Do not overwork. Gather into a disk, wrap tightly in plastic wrap, and refrigerate at least 30 minutes (up to 2 days).

Roll and blind-bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8" thick. Transfer to a 9-inch (23 cm) pie plate, trim excess leaving a 1/2" overhang, fold under and crimp edge as desired. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until set and just beginning to color. Reduce oven to 350°F (175°C) for filling bake. Let crust cool slightly.

Prepare filling

In a medium bowl whisk 3 large eggs until combined. Add 1 cup light corn syrup, 3/4 cup packed light brown sugar, 4 tbsp melted unsalted butter, 1 tsp vanilla extract, and 0.25 tsp kosher salt. Whisk until smooth and sugar is mostly dissolved.

Assemble pie

Place 1.5 cups pecan halves evenly in the prebaked crust. Pour the filling mixture over the pecans, tilting the pan gently to ensure even distribution without overfilling (filling should come close to the top of the crust but not overflow).

Bake

Bake at 350°F (175°C) for 45–55 minutes. The pie is done when the edges are set and the center is slightly wobbly but not liquid (a thermometer inserted in center should read about 200–205°F/93–96°C). If crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.

Cool

Remove pie from oven and let cool on a wire rack for at least 2 hours to allow filling to set. Cooling fully (3–4 hours) yields cleaner slices.

Before serving, optionally dust the top lightly with 1 tsp powdered sugar and serve slices with 2 tbsp (per serving) of heavy cream or a scoop of vanilla ice cream.