Pecan Pie

Introducing the ultimate Pecan Pie recipe! It all begins with a buttery, flaky crust that’s blind baked to perfection. Then, it’s generously filled with a lusciously rich pecan filling. This timeless classic is sure to win the hearts of all who indulge!

Servings: 8
Prep: 40minutes
Cook: 1hour 20minutes
Cool: 2hours 15minutes
Ready in: 4hours 15minutes

Ingredients

For the Crust:

1 and 1/4 cups (160g) all-purpose flour
2 teaspoons sugar
1/2 teaspoon fine sea salt
1/2 cup (113g) unsalted butter, cold and cut into tiny cubes
3 to 5 tablespoons ice-cold water

For the Filling:

2 cups (214g) Fisher Pecan Halves, divided
1 cup (220g) packed light-brown sugar
1/2 teaspoon fine sea salt
1/8 teaspoon ground cinnamon
1/3 cup (73g) unsalted butter, melted and cooled to lukewarm
3/4 cup Karo Light Corn Syrup
3 large eggs
1 and 1/2 teaspoons vanilla extract

Instructions

For the Crust:

1. In a bowl, mix together flour, sugar, and salt.
2. Add butter and use a fork to make the mixture look like crumbly bits with some small pieces of butter.
3. Add 1 tablespoon of water at a time and gently mix with a spatula until the dough almost comes together.
4. Make the dough into a flat circle, wrap it in plastic, and put it in the fridge for 45-60 minutes until it’s a bit firm.
5. Sprinkle some flour on a clean surface and roll the dough into a big circle.
6. Fold the dough in half, then fold it in half again.
7. Put the folded dough in a pie dish, unfold it, and fit it into the dish.
8. Cut off any extra dough, leaving about a 3/4-inch border. Tuck the extra under the edges and make them look nice.
9. Poke the bottom and sides of the dough with a fork. Put the pie dish in the freezer for 15-20 minutes until it’s firm.
10. Heat the oven to 400 degrees Fahrenheit. Put the pie on a baking sheet. Cover the crust with two layers of foil, making sure it fits well but doesn’t press on the edges. Fill the foil with dry beans or pie weights.
11. Bake the crust in the oven for 15 minutes. Take it out, remove the beans using the foil, and put the crust back in the oven. Bake for another 10 minutes. Then, lower the oven temperature to 350 degrees.

For the Filling:

1. Chop 1 cup of pecans and distribute them evenly across the pie crust. Place 1 cup of whole pecans on top of the chopped layer and set it aside.
2. In a bowl, mix brown sugar, salt, and cinnamon. Add butter, corn syrup, eggs, and vanilla extract. Stir until it’s smooth, with no streaks of egg left.
3. Pour this mixture uniformly over the layer of pecans in the crust. Place the pie on a baking sheet.
4. Bake in the lower section of the oven, shielding the edges with foil or tenting the entire top of the pie with foil as needed.
5. Bake until the pie sets, typically around 45-55 minutes. It should appear firm when you gently move the baking sheet; a slight jiggle is acceptable.
6. Transfer the pie to a cooling rack and let it cool completely. Keep it refrigerated until you’re prepared to serve.

Notes:

If you’re using a store-bought pie crust, you don’t need to do the partial baking step. Just go ahead and add your filling and bake according to the instructions.
Instead of using beans, you can use pie weights or even granulated sugar to weigh down the crust when you’re pre-baking it.
When the pie is in the oven, watch the edges closely to make sure they don’t get too brown. If they start to brown too much, you can cover the whole pie with foil to protect the top from getting overly browned.

 

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