Pecan Pie
A gooey, caramel-like filling loaded with pecans in a flaky crust.
Ingredients
| Volume | Grams |
|---|---|
| Flaky single crust | |
| 1 1/4 cups all-purpose flour | 150 g |
| 1/2 tsp table salt | 3 g |
| 1/2 cup unsalted butter, very cold, cubed | 113 g |
| 1/4 cup ice water, add gradually | 57 g |
| Filling | |
| 1 cup light corn syrup | — |
| 3/4 cup packed brown sugar | 160 g |
| 3 large eggs | 150 g |
| 1/4 cup unsalted butter, melted | 56 g |
| 1 tsp vanilla extract | 4.7 g |
| 1/4 tsp table salt | 1.5 g |
| 1 1/2 cups pecan halves | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- For the crust, whisk the flour and salt, then cut in the cold butter until the largest pieces are pea-sized. Sprinkle in ice water a tablespoon at a time, tossing with a fork, just until the dough holds together when squeezed. Shape into a disk, wrap, and chill at least 1 hour.
- Roll the dough into a 12-inch circle, fit it into the pie plate, crimp, and chill 15 minutes. Heat the oven to 350 °F.
- Whisk the corn syrup, brown sugar, eggs, melted butter, vanilla and salt until smooth.
- Spread the pecans in the crust and pour the filling over them.
- Bake on a sheet pan 50–60 minutes, until the filling is puffed and set at the edges and the center jiggles only slightly. Tent with foil if the crust darkens.
- Cool at least 3 hours before slicing.
Tips
- Toast the pecans for 5–8 minutes first for deeper flavor.
- The filling firms up as it cools; don't overbake it.
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