Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
- 1 cup light corn syrup (or maple syrup for a twist)
- 1 cup brown sugar
- 1/3 cup unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves
Instructions
- Prepare the Crust: In a food processor, pulse flour and salt. Add butter and pulse until crumbly. Slowly add ice water until dough forms. Chill 30 minutes, then roll out and fit into a 9-inch pie pan.
- Preheat Oven: Heat oven to 350°F (175°C).
- Mix the Filling: Whisk corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.
- Assemble the Pie: Scatter pecans in crust, then pour filling over them. Pecans will float to the top.
- Bake: Place pie on baking sheet. Bake 50–55 minutes, until filling is set but center jiggles slightly.
- Cool & Serve: Cool completely before slicing. Serve plain or with whipped cream.
Notes
Tent crust edges with foil halfway to prevent over-browning. For added texture, use a mix of chopped and whole pecans.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian