Description
Classic pecan pie recipe perfect for holidays or any special occasion. Enjoy this sweet and nutty dessert.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
- 1/4 cup ice water
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until dough comes together.
- On a lightly floured surface, roll out dough to fit a 9-inch pie plate. Transfer dough to pie plate and crimp edges.
- In a separate bowl, combine sugar, corn syrup, melted butter, and vanilla extract.
- Add eggs and mix well. Stir in pecan halves.
- Pour filling into pie crust.
- Bake for 50-60 minutes, or until filling is set and crust is golden brown.
- Let cool completely before serving.
Notes
- For a deeper flavor, toast pecans before adding them to the filling.
- Cover the edges of the crust with foil during the last 20 minutes of baking to prevent burning.
- Pie can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg