INGREDIENTS
For the Pie Crust (you can also use store-bought):
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water
For the Filling:
1 cup light corn syrup (or use half dark corn syrup for deeper flavor)
1 cup granulated sugar
3 large eggs
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups pecan halves
INSTRUCTIONS
To make the crust, combine the flour, salt, and sugar in a mixing bowl. Add the cold butter and cut it into the flour using your hands or a pastry cutter until the mixture forms coarse crumbs with small pea-sized pieces. Add the ice water one tablespoon at a time until the dough comes together. Form a disk, wrap it in plastic, and chill for at least 45 minutes. Once chilled, roll out the dough on a lightly floured surface into a circle large enough to fit a 9-inch pie dish. Place it into the dish, press gently, trim the edges, and crimp them. Place the crust in the refrigerator while you prepare the filling.
To make the filling, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt in a large bowl until smooth. Stir in the pecan halves until fully coated. Pour the mixture into the chilled pie crust and spread the pecans evenly across the top so they bake nicely and evenly.
Bake the pie at 350°F (175°C). Place the pie on a foil-lined baking sheet to catch any drips. Bake for 50 to 60 minutes or until the center is set but still slightly jiggles like firm gelatin. If the crust begins browning too quickly, lightly cover the edges with foil during the last 20 minutes.
Once baked, remove the pie from the oven and let it cool completely at room temperature for at least 2 hours. This step is important because it allows the filling to firm up, giving you clean slices. Serve at room temperature or chilled. Optional: add a dollop of whipped cream or a scoop of vanilla ice cream.
BENEFITS
Pecan pie is rich in flavor thanks to natural oils in pecans, which contain healthy fats, antioxidants, and minerals. While this dessert is indulgent, pecans add nutritional value with fiber, vitamin E, magnesium, and plant-based protein. Homemade pecan pie has no preservatives and tastes fresher and deeper than anything store-bought.
METHOD NOTES
For a deeper flavor, toast the pecans lightly before adding them to the filling. For a less-sweet pie, replace part of the corn syrup with maple syrup or reduce the sugar slightly. For added texture, use a mix of chopped pecans and whole pecans on top.
HISTORY
Pecan pie is a classic American Southern dessert. Pecans are native to North America, and recipes for pecan-based desserts date back to the early European settlers. When corn syrup became widely available in the 1920s, pecan pie as we know it today gained popularity because the syrup created a smooth, custard-like base. Today it is a signature Thanksgiving and holiday dessert across the United States.
If you want a version with chocolate, maple, bourbon flavor, or without corn syrup, I can make a big recipe for those too.
