Pecan Pie
A rich and gooey Pecan Pie with a buttery crust, perfect for holiday gatherings.
Ingredients
For the Pie Crust
- 1¼ cups plain white flour (all-purpose flour)
- ¼ tsp salt
- 2 tsp white sugar
- 115 g unsalted butter (cold, cut into 1 cm / ⅓" cubes) Butter should be cold for flaky texture.
- 2.5 - 3 tbsp ice cold water Add slowly until the dough comes together.
For the Filling
- 1¼ cups pecans (for filling)
- 1 cup brown sugar, packed
- 60 g unsalted butter (melted)
- ¾ cup light corn syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 tbsp bourbon (or rum, marsala, or omit) Optional for added flavor.
- 1¼ cups pecans (enough to decorate the top)
Instructions
Prepare Pie Crust
- In a mixing bowl, combine the flour, salt, and sugar.
- Add the cold butter cubes and mix until the mixture resembles coarse crumbs.
- Slowly add the ice water, mixing until the dough comes together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
Prepare Pecans
- Preheat the oven to 350°F (175°C).
- Place the pecans on a baking sheet and toast them in the oven for about 5-7 minutes.
Roll Out Dough
- Roll out the chilled dough on a floured surface to fit your pie pan.
- Carefully transfer the rolled dough into the pan, trimming any excess.
Prepare Filling
- In a bowl, whisk the eggs and mix in the brown sugar, melted butter, corn syrup, vanilla, and salt until smooth.
- Stir in the pecans for filling.
Bake Pie
- Pour the filling into the pie crust.
- Arrange more pecans on top for decoration.
- Bake for about 45-50 minutes, or until the filling is set.
Serving / Storing
- Let the pie cool before serving.
Notes
Pecan Pie is best served slightly warm or at room temperature, with vanilla ice cream or whipped cream.