Cultural Pecan Pie Recipe

Ingredients:

For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the Filling:

  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions:

Prepare the Crust:

In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cold, cubed butter to the flour mixture.

Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together and forms a ball.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes before rolling it out.

Preheat the Oven:

Preheat your oven to 375°F (190°C). Place a baking sheet in the oven to preheat as well. This will help ensure a crisp bottom crust for the pecan pie.

Roll Out the Dough:

On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough from the edges and crimp the edges as desired. Place the pie dish in the refrigerator while you prepare the filling.

Make the Filling:

In a large mixing bowl, whisk together the granulated sugar, light corn syrup, eggs, vanilla extract, and salt until well combined.

Stir in the pecan halves until they are evenly coated with the filling mixture.

Assemble and Bake the Pie:

Remove the chilled pie crust from the refrigerator and pour the pecan filling into the prepared crust.

Place the pie dish on the preheated baking sheet in the oven. This will help ensure even baking and prevent the bottom crust from becoming soggy.

Bake the pecan pie for 40-45 minutes, or until the filling is set and the crust is golden brown. If the crust begins to brown too quickly, you can cover the edges with aluminum foil halfway through baking.

Once baked, remove the pecan pie from the oven and let it cool completely on a wire rack before slicing and serving.

Pro Tips:

  • For a flakier crust, make sure the butter and water are very cold when making the dough, and handle the dough as little as possible.
  • If you prefer a deeper flavor, you can toast the pecans before adding them to the filling. Simply spread the pecan halves on a baking sheet and toast them in the preheated oven for 8-10 minutes, or until fragrant.
  • To prevent the crust from becoming soggy, you can brush the bottom of the pie crust with a thin layer of beaten egg white before adding the filling.
  • Serve the pecan pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
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