Homemade Pecan Pie
This recipe includes a homemade crust, adding a special touch to this classic Southern treat.
Equipment
- 9 inch Pie Dish
- Baking sheet,
- Mixing bowl
- Whisk
- Pastry cutter,
- Rolling Pin
- Wire Rack
Ingredients
PIE CRUST
- 1 ¼ cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
FOR THE PECAN FILLING
- 1 cup corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 ½ cups pecan halves
- Option: whole pecans for topping
Instructions
- PREPARE THE PIE CRUST: In a large bowl, combine the flour, salt, and sugar.
- Add the diced butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the dough comes together. Be careful not to overwork the dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- PREPARE THE FILLING AND ASSEMBLE: Preheat your oven to 350ºF (175ºC).
- On a floured surface, roll out the dough to fit a 9-inch pie dish. Place the dough in the dish, trimming and crimping the edges as desired.
- In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth. Stir in the pecan halves.
- If you're not par-baking: Pour the pecan mixture into the prepared pie crust. spreadingly evenly. Option: arrange whole pecans on top.
- BAKE: Place the pie dish on a baking sheet and bake for 50-60 minutes, or until the filling is set and slightly puffed. If the edges of the crust begin to brown too quickly, cover them with strips of aluminum foil.
- IF PAR-BAKING: Roll out the pie dough and fit it into your pie dish. Poke a hole at the bottom of the pie crust with a fork (this is called docking). Line the crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up. Bake for about 10-15 minutes, or until the edges just start to turn golden. Remove the weights and parchment, then bake for another 5 minutes until the base looks dry. Pour the pecan filling, then bake for 40 minutes, or until the filling is set and slightly puffed.
- Keep an eye on the crust edges, they may brown more quickly since they're already partially baked. If they start to over-brown, cover the edges with strips of aluminum foil. This adjustment in baking time ensures that the filling cooks thoroughly without overcooking the crust.