A rich, sweet, and nutty dessert perfect for holidays or any occasion.
Ingredients:
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 4-6 tablespoons ice water
- For the Filling:
- 1 cup light corn syrup
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 3 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 1 1/2 cups pecan halves
Instructions:
- Prepare the Crust:
- In a medium bowl, whisk together the flour and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Chill the pie crust for 15 minutes.
- Prepare the Filling:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the corn syrup, granulated sugar, brown sugar, and salt.
- Whisk in the melted butter and vanilla extract.
- Add the beaten eggs and whisk until smooth.
- Stir in the pecan halves.
- Assemble and Bake:
- Pour the filling into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. The center might still be slightly jiggly, but it will firm up as it cools.
- Let the pie cool completely on a wire rack before serving.
Tips and Variations:
- Toasted Pecans: For a deeper flavor, toast the pecan halves in a dry skillet over medium heat for a few minutes before adding them to the filling.
- Bourbon Pecan Pie: Add 2 tablespoons of bourbon to the filling for a richer flavor.
- Chocolate Pecan Pie: Melt 4 ounces of semi-sweet chocolate and spread it on the bottom of the pie crust before adding the filling.
- Preventing a Soggy Crust: Blind bake the pie crust for 10 minutes before adding the filling. To blind bake, line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake at 375F for ten minutes, remove the weights, and then continue with the recipe.
- If the crust is browning too quickly, cover the edges with strips of aluminum foil during the last 15-20 minutes of baking.
- Serve with a dollop of whipped cream or vanilla ice cream.