Classic Pecan Pie

For the crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, chilled and diced – 1/4 cup granulated sugar – 1/4 teaspoon salt – 2-3 tablespoons ice water

For the filling: – 1 cup granulated sugar – 1 cup light corn syrup – 1/3 cup unsalted butter, melted – 3 large eggs, beaten

– 1 teaspoon vanilla extract – 1/4 teaspoon salt – 1 1/2 cups pecan halves

Prepare the crust: – In a food processor, combine flour, sugar, and salt. – Add diced butter and pulse until the mixture resembles coarse crumbs. – Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together.

Preheat the oven: – Preheat your oven to 375°F (190°C).

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Roll out the crust: – On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. – Press the dough into the pie dish and trim any excess.

Prepare the filling: – In a mixing bowl, whisk together sugar, corn syrup, melted butter, beaten eggs, vanilla extract, and salt until well combined. – Stir in the pecan halves.

1. Assemble the pie:Pour the pecan filling into the prepared pie crust. 2. Bake:Place the pie in the preheated oven and bake for 40-50 minutes or until the center is set.

1. Cool:Allow the pie to cool completely before slicing. 2. Serve:Serve the classic pecan pie on its own or with a dollop of whipped cream.

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