Pecan Pie Award Winning
Indulge in the rich, buttery decadence of this *Award-Winning Pecan Pie*, a classic Southern dessert elevated to perfection. Featuring a tender, flaky homemade pie crust and a luscious filling of toasted pecans, smooth corn syrup, and a hint of vanilla, this recipe strikes the perfect balance between gooey sweetness and nutty crunch. The addition of dark brown sugar lends a deep caramel-like flavor, while a golden-baked crust ensures every bite is pure bliss. Ready in just 20 minutes of prep time and perfect for holidays or special occasions, this pecan pie is guaranteed to impress. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible treat that will quickly become a family favorite!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsalted butter (cold, cubed)
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 3 tablespoons Ice water
- 2 cups Pecan halves
- 3 items Eggs (large)
- 1 cup Light corn syrup
- 0.5 cups Dark brown sugar
- 0.25 cups Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C).
To make the pie crust, combine the all-purpose flour, granulated sugar, and salt in a large mixing bowl.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs.
Add the ice water, one tablespoon at a time, mixing gently until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan.
Transfer the dough to the pie pan, gently pressing it into the bottom and sides. Trim and crimp the edges as desired.
Arrange the pecan halves evenly in the bottom of the prepared crust and set aside.
In a large mixing bowl, whisk together the eggs, light corn syrup, dark brown sugar, melted butter, vanilla extract, and salt until fully combined.
Pour the filling mixture over the pecans in the pie crust, ensuring the nuts are evenly distributed.
Bake the pie in the preheated oven for 50 to 60 minutes, or until the filling is set and slightly puffed.
If the crust edges are browning too quickly, shield them with aluminum foil halfway through baking.
Remove the pie from the oven and let it cool completely on a wire rack before serving.
Slice and enjoy your award-winning pecan pie with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Calories |
4796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.7 g | 415% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 2070 mg | 90% | |
| Total Carbohydrate | 455.0 g | 165% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 316.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 392 mg | 30% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1503 mg | 32% | |
*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.
