Indulge in the rich, caramelized goodness of our Classic Pecan Pie. A beloved Southern tradition, this pie is a harmony of flavors, featuring a luscious filling made from sweetened pecans, rich brown sugar, and a touch of vanilla, all encased in a buttery, flaky crust. Baked to golden perfection, this pie is the epitome of Southern comfort, evoking memories of family gatherings and warm hospitality. Get ready to experience the irresistible allure of pecan pie and treat your taste buds to a slice of sweet indulgence.
Southern Comfort: Classic Pecan Pie Perfection
Classic Pecan Pie is a timeless dessert that embodies the essence of Southern hospitality. The combination of toasted pecans, brown sugar, eggs, and vanilla, nestled within a buttery pie crust, creates a symphony of flavors and textures. This pie is a perfect blend of sweetness and nuttiness, offering a delightful contrast between the crisp pecans and the gooey, caramel-like filling. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pecan pie is a dessert that satisfies both the senses and the soul.
Equipment
- pie dish
- rolling pin
- mixing bowl
- whisk
- aluminum foil
Ingredients
- all purpose flour
- salt
- unsalted butter
- pecan halves
- large eggs
- corn syrup
- brown sugar
- vanilla extract
- ice water
Instructions
- In a mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter.Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- On a floured surface, roll out the chilled pie dough into a circle slightly larger than your 9-inch pie dish.
- Gently transfer the rolled-out crust to your pie dish. Press it gently into the bottom and sides of the dish, trimming any excess dough hanging over the edges. Crimp the edges with a fork or your fingers for a decorative finish.
- For a flakier crust, you can chill the prepared pie crust in the refrigerator for 15-20 minutes before filling.
- Preheat your oven to 350°F (175°C).
- Spread the pecan halves on a baking sheet and toast them in the preheated oven for 8-10 minutes, or until fragrant. Remove from the oven and let them cool.
- In a mixing bowl, whisk together the eggs, corn syrup, light brown sugar, melted butter, vanilla extract, and salt until well combined.
- Fold in the toasted pecan halves into the filling mixture, ensuring they are evenly coated.
- Pour the pecan filling into the prepared pie crust, spreading it out evenly.
- If the crust edges brown too quickly, cover them with aluminum foil strips to prevent burning.Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set. It should have a slight jiggle in the center when gently shaken.
- Allow the pecan pie to cool completely on a wire rack before slicing and serving. Serve at room temperature or slightly warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Video
Notes
- For a deeper flavor, you can use dark corn syrup instead of light corn syrup.
- If you prefer a stronger pecan taste, you can coarsely chop half of the pecans and leave the other half whole before adding them to the filling mixture.
- Store leftover pecan pie in the refrigerator, covered, for up to 3-4 days. Bring it to room temperature before serving for the best taste and texture.
Nutrition
Serving: 700g
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