Pecan Pie Recipe

Make dough

In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 tsp kosher salt and 1 tsp granulated sugar (if using). Using a pastry cutter or two forks, cut in 1/2 cup cold unsalted butter and 1/4 cup cold vegetable shortening (optional) until mixture resembles coarse peas with some pea-sized butter pieces remaining.

Add water and chill

Sprinkle 3 tablespoons ice water evenly over the mixture, tossing gently with a fork after each addition until dough begins to just come together when pressed. Do not overwork. Gather dough into a disk, wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 days).

Roll and blind-bake (optional)

Preheat oven to 350°F (175°C). On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, trim and crimp edges. For a slightly crisper bottom, line crust with parchment and fill with pie weights or dry beans. Bake blind for 12 minutes, then remove weights and bake 5 more minutes until set but not browned. If you prefer to bake the pie entirely filled, you can skip blind baking and bake filled pie as directed below (adds a few minutes of baking time).

Prepare pecans

If you like a more even pecan distribution, roughly chop 1 cup of the pecan halves and leave the other cup whole. Set aside 1/4 cup of halves for decorative topping if desired.

Mix filling

In a medium bowl, whisk together 3 large eggs until uniform. Add 1 cup light corn syrup, 3/4 cup packed brown sugar, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, 2 tablespoons heavy cream (or whole milk) and 1/4 teaspoon kosher salt. Whisk until smooth and sugar is mostly dissolved.

Assemble pie

If you blind-baked the crust, allow it to cool slightly. Arrange pecans (the reserved halves and chopped pieces) evenly in the prepared crust. Pour the filling mixture over the pecans, gently tapping the pie plate on the counter to settle the filling and remove air bubbles. If you did not blind-bake, assemble the pie directly in the unbaked crust.

Bake

Preheat oven to 350°F (175°C) if not already. Place the pie on a baking sheet to catch any drips. Bake in the center of the oven for 50 to 60 minutes, or until the filling is set at the edges but still jiggles slightly in the center — it will continue to set while cooling. If the crust or pecans brown too quickly, tent the pie loosely with foil for the last 15–20 minutes.

Cool

Remove pie from oven and transfer to a wire rack. If using flaky sea salt, sprinkle 1/4 teaspoon over the pie now for a salted contrast. Let the pie cool at room temperature for at least 2 hours (ideally 3–4 hours) before slicing to allow the filling to fully set.

Slice the pie with a sharp knife, wiping between cuts for clean slices. Serve each slice with whipped cream or vanilla ice cream to taste.

Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat slices gently in a low oven if desired.