Description
A foolproof, rich, and buttery pecan pie with a flaky homemade crust and a silky, molasses-rich filling. This reliable dessert is perfect for holidays and requires minimal effort for maximum flavor.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (113g) unsalted butter, cold and cubed
- ½ cup (113g) vegetable shortening, cold
- 1 teaspoon salt
- 4–6 tablespoons ice water
- 1 large egg yolk
- 2 cups (225g) pecan halves
- 1 ½ cups (360ml) dark corn syrup
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- ¼ cup (57g) unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Whisk together flour and salt in a large bowl. Add cold butter and shortening, working fats into flour until mixture resembles coarse crumbs with pea-sized butter pieces.
- Gradually add ice water, one tablespoon at a time, mixing gently until dough comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Roll out the larger dough disk into a 12-inch circle and transfer to a 9-inch pie dish. Trim and crimp edges.
- Prick crust with a fork, line with parchment/foil, and fill with pie weights. Blind bake for 15 minutes, remove weights, and bake 5 more minutes until lightly golden.
- Reduce oven temperature to 325°F (165°C). Whisk corn syrup, granulated sugar, brown sugar, and melted butter until smooth. Add eggs one at a time, then stir in vanilla and salt.
- Arrange pecans in a single layer over the pre-baked crust. Pour filling over pecans.
- Bake for 50-60 minutes until edges are set and center has a slight jiggle. Cover edges with foil if browning too quickly.
- Cool completely on a wire rack for at least 2-4 hours before slicing to allow filling to set.
Notes
Keep all ingredients for the crust cold to ensure flakiness. Blind baking the crust prevents a soggy bottom. Toasting pecans enhances flavor. The pie can be stored at room temperature for 2 days or refrigerated for 5 days. Do not freeze as the texture may change.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 65
- Fiber: 3
- Protein: 5
Keywords: pecan pie, holiday dessert, homemade pie, southern dessert, easy baking, Thanksgiving dessert, Christmas dessert