Pecan pie is a beloved dessert that captures the essence of Southern hospitality and is often the centerpiece of holiday gatherings, particularly Thanksgiving.
Ingredients
Scale:
1 ⅓ cups all-purpose flour
½ cup unsalted butter, chilled and diced
¼ teaspoon salt
4 to 5 tablespoons ice water
1 cup corn syrup (light or dark)
1 cup packed brown sugar
½ cup unsalted butter, melted
4 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups pecan halves
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the all-purpose flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
On a floured surface, roll out the dough to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan, trimming any excess and crimping the edges as desired. Prick the bottom with a fork to prevent bubbling.
Place the crust in the preheated oven and bake for 10 minutes, or until lightly golden. Remove and let cool slightly.
In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth. Stir in the pecan halves.
Pour the pecan pie filling into the pre-baked crust, ensuring even distribution of the pecans.
Bake in the oven for 50-60 minutes, or until the filling is set around the edges but slightly jiggly in the center.
Allow the pie to cool on a wire rack for at least 2 hours before slicing.
