Description
Best Pecan Pie Recipe: Sweet & nutty pie with a flaky crust, gooey filling, and crunchy pecans. Comforting dessert that’s sure to impress!
Ingredients
Scale
- 1¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (113g) unsalted butter, very cold and cubed
- ¼ cup (60ml) ice water
- 2½ cups (250g) pecan halves, divided
- 3 large eggs, room temperature
- 1 cup (240ml) dark corn syrup
- ⅔ cup (133g) dark brown sugar, packed
- 1½ teaspoons pure vanilla extract
- 4 tablespoons (57g) unsalted butter, melted and slightly cooled
- ½ teaspoon salt
- 2 tablespoons (30ml) bourbon (optional)
Instructions
- Step 1: Prepare your pie crust by combining flour, salt, and sugar in a large bowl. Cut in the cold butter using a pastry cutter or two forks until pea-sized crumbs form. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Step 2: Preheat your oven to 350°F (175°C). On a floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess to a 1-inch overhang, fold under, and crimp decoratively. Freeze for 15 minutes while you prepare the filling.
- Step 3: Roughly chop 1 cup of the pecan halves, leaving the remaining 1½ cups whole for the top. In a large bowl, whisk the eggs until frothy. Add corn syrup, brown sugar, vanilla, melted butter, salt, and bourbon (if using). Whisk until smooth and well combined, but avoid overbeating which can create air bubbles.
- Step 4: Par-bake your crust as described in the Pro Tips section. Once slightly cooled, sprinkle the chopped pecans evenly across the bottom. Pour the filling mixture over the chopped pecans. Arrange the remaining pecan halves decoratively on top, gently pressing them into the filling just slightly.
- Step 5: Bake on the middle rack for 45-55 minutes, or until the edges are set but the center still has a slight jiggle. For even browning, rotate the pie halfway through baking. If the crust edges brown too quickly, shield them with aluminum foil or a pie crust shield. Allow the pie to cool completely on a wire rack for at least 3 hours before slicing – this cooling time is crucial for the filling to set properly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg