Ny Times Pecan Pie
The New York Times Pecan Pie is a timeless dessert that perfectly balances rich, nutty flavors with a buttery, flaky crust. This classic recipe features a decadent filling made from pecan halves, dark brown sugar, and light corn syrup, all brought together with a hint of vanilla for a deep, caramelized sweetness. The homemade crust, crafted with cold, cubed butter and a touch of sugar, provides a tender, golden base that's the ultimate complement to the luscious pecan filling. Baked to perfection with a slightly wobbly center, this pecan pie is ideal for holiday gatherings, special occasions, or whenever you're craving a comforting Southern-inspired treat. Serve it as is or pair it with whipped cream or a scoop of vanilla ice cream for an indulgent finish. Ready in under 90 minutes, this pecan pie offers simple steps and guaranteed crowd-pleasing results!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 3 tablespoons Ice water
- 3 whole Large eggs
- 1 cup Light corn syrup
- 0.75 cup Dark brown sugar, packed
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1.5 cups Pecan halves
Instructions
Preheat your oven to 375°F (190°C).
To make the crust, combine the all-purpose flour, granulated sugar, and salt in a large bowl.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingertips until the texture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough holds together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter.
Transfer the rolled dough to a 9-inch pie plate, pressing it gently against the bottom and sides. Trim any excess dough and crimp the edges.
In a large mixing bowl, whisk together the eggs, light corn syrup, dark brown sugar, melted butter, vanilla extract, and salt until smooth and well combined.
Stir in the pecan halves until evenly coated.
Pour the filling into the prepared pie crust, spreading the pecans into an even layer.
Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and the crust is golden brown. The pie should be slightly puffed and just a bit wobbly in the center.
Remove the pie from the oven and let it cool completely on a wire rack before serving. This allows the filling to fully set.
Slice and serve as is, or top with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
4302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.9 g | 331% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 479.4 g | 174% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 343.2 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 380 mg | 29% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
