Pecan Pie Recipe

Make the crust

In a medium bowl combine 1 1/4 cups all-purpose flour, 1 tsp granulated sugar, and 1/4 tsp salt. Cut 1/2 cup cold cubed unsalted butter into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle 3 tablespoons ice water over the dough, toss gently, and add more water 1 teaspoon at a time if needed until dough just holds together when pressed. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

Roll and blind-bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough to a 12-inch circle. Transfer to a 9-inch deep-dish pie pan, trim and crimp edges, and chill 15 minutes. 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 light golden. Reduce oven to 350°F (175°C).

Prepare filling

Reduce oven to 350°F (175°C) if not already. In a large bowl whisk together 3 large eggs until blended. Add 3/4 cup light corn syrup, 3/4 cup packed light brown sugar, 1/4 cup melted unsalted butter, 1 tsp vanilla extract, 1/4 tsp fine sea salt, and 2 tablespoons heavy cream. Whisk until smooth and homogenous. Stir in 2 cups pecan halves, reserving about 1/4 cup for topping if you want a decorative surface.

Assemble and bake

Pour the pecan filling into the pre-baked crust and arrange reserved pecans on top. Place pie on a rimmed baking sheet and bake at 350°F (175°C) for 45–55 minutes, or until filling is mostly set but still slightly jiggly in the center (internal temp about 200°F/93°C). If crust edges brown too quickly, tent with foil for the last 20 minutes. Remove from oven and cool on a rack at least 2 hours to finish setting.

Make caramel

While pie cools, make the caramel. In a medium heavy-bottomed saucepan over medium heat, melt 1/2 cup granulated sugar, stirring constantly with a heatproof spatula or wooden spoon. Sugar will clump, then melt to a deep amber color — watch carefully to avoid burning. Once amber, immediately add 2 tablespoons cubed unsalted butter and stir until melted. Remove from heat and slowly whisk in 1/4 cup warm heavy cream (mixture will bubble vigorously) until smooth. Stir in 1/4 tsp sea salt. Let cool slightly; caramel will thicken as it cools. If lumps form, return briefly to very low heat while stirring.

Slice pie and serve each slice with one scoop (or more) of vanilla bean ice cream. Drizzle warm or room-temperature caramel sauce over the ice cream and pie. Sprinkle a pinch of flaky sea salt to finish, if desired. Leftover pie keeps refrigerated up to 3 days; gently rewarm slices 10–12 minutes at 300°F (150°C) if you prefer warm before serving.