Pecan Pie Recipe

Prepare dough

In a large bowl or food processor, combine 1 1/4 cups all-purpose flour, 1/2 tsp granulated sugar, and 1/4 tsp salt. Add 1/2 cup cold unsalted butter cubes and 1/4 cup cold vegetable shortening. Cut or pulse until mixture resembles coarse crumbs with some pea-sized pieces.

Add liquid

Sprinkle 3 tablespoons ice water and 1/2 teaspoon apple cider vinegar (or lemon juice) over the flour-butter mixture, 1 tablespoon at a time, tossing gently after each addition until dough just comes together when pinched. You may not need all the water; stop when dough holds together but is not wet.

Chill and roll

Gather dough into a disk, wrap in plastic, and chill in refrigerator for 30 minutes. On a lightly floured surface, roll dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, trim overhang to 1/2 inch, fold under and crimp edge as desired. Chill the lined pie shell while preparing filling (10 minutes) or freeze for 10 minutes to reduce shrinkage.

Blind bake (optional for firmer bottom)

Preheat oven to 350°F (175°C). Line chilled crust with parchment and pie weights or dried beans. Blind bake 12 minutes, remove weights and parchment, bake 4–6 more minutes until just set but not browned. If you prefer no blind bake, proceed without this step; bake filled pie at the same temperature with slightly longer time as noted below.

Preheat oven

If you haven't already, preheat the oven to 350°F (175°C).

Whisk filling

In a medium bowl, whisk together 3 large eggs until blended. Add 1 cup light corn syrup, 3/4 cup packed brown sugar, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Whisk until smooth and sugar is mostly dissolved.

Assemble

Arrange 1 1/2 cups medium pecan halves evenly in the prepared pie crust. Pour the syrupy filling mixture over the pecans, using a spoon to help distribute nuts if needed so they are evenly coated and mostly submerged.

Bake

Bake on the middle rack at 350°F (175°C) for 50–60 minutes. The pie is done when the filling is set around the edges but still slightly jiggly in the center (it will firm as it cools) and the top is glossy and gently browned. If the crust or pecans brown too quickly, tent loosely with foil after 30–35 minutes.

Cool

Remove pie from oven and cool on a wire rack for at least 2 hours to allow the filling to set. Slice after it reaches near room temperature for clean slices. Serve with whipped cream or vanilla ice cream and sprinkle with 2 tablespoons chopped pecans if desired.

Make-ahead: Pie keeps well at room temperature covered loosely for up to 2 days or refrigerated for up to 4 days. Bring to room temperature before serving for best texture. For a deeper pecan flavor, toast pecans lightly in a dry skillet 4–6 minutes and cool before using.