Ingredients
1 1/2 c. all-purpose flour
1/2 c. unsalted butter, cut into 1/2" pieces
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1/2 tbsp. apple cider vinegar
4 tbsp. ice water (or more, if needed
Cooking spray, for pie dish
6 tbsp. butter
3/4 c. packed light brown sugar
1 c. light corn syrup
1 tbsp. pure vanilla extract
1/2 tsp. kosher salt
3 large eggs, beaten
2 c. Pecan halves
Vanilla ice cream, for serving
Preparation
Step 1Make the crust: Place flour and butter into freezer for 30 minutes before starting crust process.Step 2In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.Step 3Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).Step 4Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. Step 5Make the filling: Preheat oven to 425º and lightly grease a 9"-x-1.5" pie dish with cooking spray. Step 6Meanwhile, on a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1” and tuck overhang under itself. With a fork, lightly prick bottom of crust and decoratively score edges. Refrigerate 30 minutes or freeze 10 minutes.Step 7 Line crust with parchment paper and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º. Step 8Meanwhile, in a small saucepan over low heat, melt butter. Whisk in brown sugar until smooth and remove from heat. Whisk in corn syrup, vanilla, salt, and beaten eggs. Step 9Scatter pecan halves into pie crust and pour over sugar mixture. Mix gently with a spoon to coat nuts and evenly disperse. Step 10Lightly place foil over top of pie and bake 30 minutes, then remove foil and bake until filling is puffed, only slightly wobbly, and crust is golden, 35 minutes more. Step 11Cool completely on a wire rack before slicing and serving. Step 12Serve topped with vanilla ice cream.
What is pecan pie? Pecan pie has a filling that is made of butter, eggs, and sugar. Corn syrup is also usually included—it’s what holds the whole pie together and creates a chewy texture perfected with the addition of toasty pecans. Do I have to use homemade pie dough? We think our homemade pie dough is so flaky and easy, it’s truly worth the little bit of extra effort. If you’re going homemade, we provided instructions for a flaky, buttery pie crust. But, if you’re in a pinch, this pie tastes nearly just as good with frozen pie crust—just make sure to thaw it before baking! Is pecan pie best served warm or cold? We prefer this pecan pie fresh, cooled to room temp. Because of the chew, sweet middle, you want to give it time to cool down and set up either at room temp. or in the fridge. Cold or room temp., it’ll be delicious either way. Can you freeze pecan pie? Absolutely! After baking and cooling your pie, simply wrap it tightly and put in the freezer for around three months. Tried making this delicious pie? Let us know how it came out in the comments below!
