Mb Pecan Pie Recipe

Make Dough

In a large bowl, whisk together flour, sugar and salt. Add cold cubed butter and cold shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse peas with some pea-sized pieces remaining (about 6–8 rotations with a food processor or 6–8 minutes by hand).

Sprinkle ice water, 1 tablespoon at a time, over the flour mixture and gently toss with a fork after each addition until the dough just comes together when pinched (you may not need all water). Avoid overworking. Gather dough into a disc, wrap in plastic, and chill in refrigerator for at least 30 minutes.

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-inch thick. Transfer to a 9-inch deep-dish pie pan, tuck and trim edges, and flute if desired. Chill crust in freezer 10 minutes to relax the gluten.

Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment and bake another 6–8 minutes until lightly golden. Reduce oven to 350°F (175°C) for filling bake.

Prepare Filling

In a medium bowl, whisk together eggs until blended. Add corn syrup, brown sugar, melted butter, vanilla and salt and whisk until smooth and fully combined.

Stir in 1 cup of the pecan halves into the filling mixture. Reserve remaining 1/2 cup pecans for topping or decorative arrangement.

Pour the filling into the pre-baked pie crust. Arrange reserved pecans on top in a single even layer or decorative pattern. Gently tap the pan on the counter to remove air bubbles.

Bake at 350°F (175°C) for 45–55 minutes, or until the center is mostly set but still slightly jiggly (it will continue to set as it cools). If the edges of the crust are browning too quickly, tent with foil after 25 minutes.

Remove pie from oven and allow to cool on a wire rack for at least 2 hours to reach room temperature and fully set. For best slices, chill 3–4 hours or overnight.

Slice pie and serve warm or at room temperature with one scoop of vanilla ice cream per slice (approximately 1 scoop = 1/4 pie serving). Add whipped cream if desired.

If serving warm, allow pie to rest 10–15 minutes after reheating before topping with ice cream to prevent excessive melting.