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Pecan Pie

Pecan pie is just one of those classic pies that has stood the test of time. The flaky, salty crust pairs beautifully with the sweet, rich filling that's loaded with pecans. All you need is a cup of coffee and some whipped cream for the ultimate dessert!
5 from 1 vote

Ingredients
  

Pie Crust Ingredients

  • 1 cup all-purpose flour
  • cup vegetable shortening
  • ½ tsp salt
  • 3-4 Tbsp ice-cold water
  • You may also use purchased deep dish 9-inch pie crust

Pecan Pie Filling Ingredients

  • 1 cup light corn syrup
  • ¾ cup sugar
  • 3 eggs
  • 3 Tbsp butter melted
  • 1 tsp vanilla extract
  • 1 ½ cups pecans

Instructions
 

To prepare the pie crust

  • Combine flour and salt in medium bowl. Cut in shortening with a pastry blender until flour mixture forms coarse, pea-size chunks. Stir in just enough water with fork or spatula until dough holds together and forms a ball.
  • Flatten the ball into ½ inch thick round disk. Lightly flour your surface or roll out on plastic wrap to prevent sticking. With a rolling pin, roll the disk into a ~12 inch circle, about ⅛” thick. Carefully transfer dough into 9” pie plate, and trim sides, leaving ¾” overhang. Roll out remaining dough for crust decorations or crimp the edge of the pie. For additional pie crust tips, see the following tutorial here.

To prepare the filling

  • Preheat oven to 350° F.
  • Whisk together the corn syrup, sugar, and eggs until combined. Stir in the melted butter and vanilla. Add the pecans and stir to coat. Pour the mixture into the unbaked pie shell. The pecans will float to the top.
  • Bake the pie in the preheated oven for approximately 1 hour or until golden and bubbly around the edges. Let cool at room temperature before serving. The pie will set as it cools. Serve plain or with whipped cream.