Pecan Pie
This pie is perfect for the holidays to grace the center of your dining room table!
Servings: 8 slices
Calories: 640kcal
Ingredients
Crust
- 1½ cups (192g) all-purpose flour
- ½ teaspoon kosher salt
- 4 tablespoons shortening
- 5 tablespoons (71g) unsalted butter, room temperature, cut into cubes
- 3-5 tablespoons ice-cold water
- 2 teaspoons white vinegar
Filling
- 1 cup (200g) granulated sugar
- 3 tablespoons brown sugar
- 1 cup (340g) light corn syrup
- ⅓ cup (75g) melted butter
- 1 teaspoon vanilla
- 3 large eggs, room temperature and beaten
- 1 cup chopped pecans
Instructions
Crust
- Preheat your oven to 350°F.
- In a bowl, whisk together the flour and salt.
- Add in shortening and butter and mix together using a pastry blender until crumbs appear.
- Add water and vinegar. Stir around and make it into a ball.
- On a lightly floured surface, roll out the dough into a large circle. Place the dough into a 9-inch deep-dish pie plate, cutting away any excess crust. Place in the refrigerator as you prepare the filling.
Filling
- In a medium bowl mix together the granulated sugar, brown sugar, corn syrup, butter, vanilla, and eggs. Whisk until well blended.
- Add chopped pecans to the bottom of your prepared pie crust.
- Pour your filling mixture over the top.
- Cover the pie with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 40-50 minutes, if needed, or until the center is set and not overly jiggly.
- Place pie on the counter or in the refrigerator to cool for several hours before serving.
Video
Nutrition
Serving: 8g | Calories: 640kcal