Super Pecan Pie
Indulge in the irresistible allure of this Super Pecan Pie, a sumptuous twist on the classic Southern dessert. Featuring a buttery, from-scratch pie crust and a luscious filling made with toasted pecan halves, rich brown sugar, and velvety light corn syrup, this recipe is a celebration of sweet and nutty perfection. The delicate balance of flavors is heightened with a splash of pure vanilla extract, while a slow bake ensures the filling is luxuriously gooey yet holds together beautifully. Perfect for holidays or any special gathering, this pecan pie is a showstopper that's easy to prepare and pairs wonderfully with a dollop of whipped cream or a scoop of creamy vanilla ice cream. With its golden crust and glossy pecan topping, this dessert is as stunning as it is satisfying.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 2.5 tablespoons ice water
- 2 cups pecan halves
- 1 cup light corn syrup
- 0.75 cup brown sugar
- 0.25 cups unsalted butter
- 1.5 teaspoons vanilla extract
- 3 eggs
- 0.25 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C).
Prepare the pie crust: In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough just holds together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a floured surface into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough into the dish and trim any overhang. Crimp the edges if desired. Refrigerate the crust while preparing the filling.
On a baking sheet, lightly toast the pecan halves in the preheated oven for 8-10 minutes, stirring once, until fragrant. Set aside.
In a medium saucepan over medium-low heat, combine the corn syrup, brown sugar, butter, and salt. Stir continuously until the butter is melted and everything is well combined. Remove from heat and let cool slightly.
In a separate bowl, whisk the eggs and vanilla extract. Gradually add the slightly cooled sugar mixture to the eggs, stirring constantly to prevent scrambling. Mix until smooth.
Spread the toasted pecans evenly in the chilled pie crust. Pour the filling mixture over the pecans.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 55-65 minutes, or until the filling is set and slightly puffed in the center. If the crust is browning too quickly, cover the edges with aluminum foil halfway through baking.
Remove the pie from the oven and let it cool completely on a wire rack, allowing the filling to firm up as it cools.
Serve at room temperature or chilled with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 48.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 225 mg | 5% | |
*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.
