Description
A rich and creamy pecan pie with a smooth filling and crunchy pecans, perfect for holidays or any dessert occasion.
Ingredients
Scale
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 2–4 tablespoons ice water
- For the filling:
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecans, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the crust: In a food processor, pulse flour, salt, and butter until crumbly. Add ice water 1 tablespoon at a time until dough forms. Wrap and chill for 1 hour.
- Roll out dough on floured surface and fit into pie dish. Trim edges and prick bottom with fork. Chill for 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake crust: Line with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and bake 5-10 minutes more.
- Make filling: In saucepan, combine sugar, corn syrup, and eggs. Stir in melted butter, vanilla, salt, pecans, and cream.
- Pour filling into crust. Bake 45-50 minutes until set. Cool completely.
- Serve chilled or at room temperature.
Notes
Ensure the pie crust is blind-baked to prevent sogginess. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 35g
- Fat: 26g
- Carbohydrates: 52g
- Protein: 5g