Pecan Pie
Pecan pie is a classic dessert known for its sweet, sticky filling and crunchy pecans, making it a favorite at holiday gatherings and family dinners.
Ingredients
For the Pie Crust
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.25 teaspoon kosher salt
- 5 ounces unsalted butter (cold & cubed) Keep cold for flaky crust.
- 2-4 tablespoons cold water Add gradually to form dough.
For the Pie Filling
- 2.5 cups pecan halves Divided for filling and topping.
- 2 ounces melted and cooled unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup light corn syrup
- 0.33 cup molasses (unsulphured)
- 0.33 cup dark brown sugar Can substitute with light brown sugar.
- 1 tablespoon all-purpose flour
- 0.5 teaspoon kosher salt
- 1.5 teaspoons cinnamon
Instructions
Preparing the Pie Crust
- In a bowl, mix together the flour, sugar, and salt.
- Add the cold butter and blend until the mixture resembles coarse crumbs.
- Gradually add the cold water, one tablespoon at a time, mixing until the dough forms.
- Press the dough into a pie dish and trim the edges. Chill in the refrigerator for 30 minutes.
Making the Pie Filling
- Preheat your oven to 350°F (175°C).
- In another bowl, mix the melted butter, eggs, and vanilla.
- Add the corn syrup, molasses, brown sugar, flour, salt, and cinnamon. Mix until well combined.
- Stir in 2 cups of pecan halves and pour the filling into the prepared crust.
- Sprinkle the remaining pecans on top.
- Bake for 50-60 minutes or until set. Let it cool before serving.
Notes
Pecan pie can be served warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator covered with plastic wrap or aluminum foil for 3 to 4 days.