Classic Pecan Pie
Classic Pecan Pie is sweet, decadent, and chock full of pecans, all encased in a buttery, flaky crust.
Servings 1 9-inch pie
Ingredients
For the pie dough:
- 1¼ cups all-purpose flour plus more for rolling dough
- 2 tsps sugar
- ¼ tsp salt
- ½ cup unsalted butter cold, diced
- 1 large egg lightly beaten
For the pie filling:
- 3 large eggs at room temperature, lightly beaten
- 1 cup light corn syrup
- ¾ cup sugar
- 3 tbsps unsalted butter melted
- 1 tsp vanilla extract
- ½ tsp salt
- 1½ cups pecans toasted and coarsely chopped
Instructions
- In a mixing bowl, whisk together the flour, sugar, and salt.
- Work the butter into the dry ingredients with a fork or your fingers until it resembles pea-sized bits.
- Add the egg and stir the dough together with a fork. If the dough looks dry, add ice-cold water a teaspoon at a time until the dough comes together.
- Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least one hour.
- On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick.
- Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge and crimp the edge with a fork or your fingers.
- Meanwhile, preheat oven to 350F.
- In a mixing bowl, whisk together eggs, corn syrup, sugar, butter, vanilla, salt, and pecans. Pour filling into the prepared pie crust.
- Bake for 60 to 70 minutes, or until pie filling is set. Cool for 2 hours on wire rack before serving warm or at room temperature
Notes
For decoration purpose, arrange whole pecans in a concentric circle on top of the filling (don't press them in) before baking.
If the pie crust or whole pecans get browned too quickly before the pie is done, cover with aluminum foil and continue baking.
If the pie crust or whole pecans get browned too quickly before the pie is done, cover with aluminum foil and continue baking.
