Pecans are a classic Southern ingredient in fall baking. My Grammy was the best baker in the family and loved to spoil us with her delicious creations.
She used this pie recipe every holiday season, spreading her desserts across the kitchen butcher block. The gooey, caramel-like filling is the perfect compliment to the delicious crispy pie crust base. The key to a great crust is keeping all the dough ingredients very cold. This recipe makes two pies—perfect for enjoying one and giving one away (or indulging in both!). Serve warm, and top with ice cream or fresh whipped cream for an extra-special treat.
Ingredients
Ingredients for the Crust
- 2 1/2 cups freshly milled soft white wheat flour
- 3/4 teaspoon salt
- 3/4 cup cold butter cut into small cubes
- 1 cup ice water
Ingredients for the filling
- 1 cup sugar
- 1 cup dark corn syrup
- 3 eggs
- 2 tablespoons butter melted
- 1 teaspoon pure vanilla extract
- 1 cup pecans chopped
Instructions
- In a large bowl, whisk the flour and salt. Using a pastry cutter, work in the cold butter until the mixture resembles coarse crumbs. Add the ice water and mix until a dough ball forms. (Do not overmix!) Add more ice water one tablespoon at a time if the dough is too dry.
- Turn the dough out onto a floured surface and divide it into 2 portions. Flatten each portion into a disk shape. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.
- When you’re ready to bake, roll out each disk into a circle about 1/8-inch thick.
- Gently press each circle of dough into a pie plate, leaving a half-inch overhang. Crimp the edges of each crust with your fingers or a fork.
- Preheat the oven to 400ºF (204ºC) and place the pie crusts in the fridge or freezer to keep cold while you prepare the filling.
- To prepare the filling, beat the sugar, dark corn syrup, eggs, butter, and vanilla extract, together. Then stir in the pecans. Fill the prepared pie shells.
- Bake for 30 minutes. Allow to cool on wire racks before serving.
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