Instructions
1. Prepare the Pie Crust:
- In a bowl, combine flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together.
- Form into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough and fit into a 9-inch pie pan. Trim and crimp edges.
2. Make the Filling:
- In a bowl, whisk together brown sugar, melted butter, eggs, corn syrup, vanilla, and salt until smooth.
- Stir in pecan halves.
3. Assemble & Bake:
- Pour filling into prepared crust.
- Bake at 350°F (175°C) for 50–60 minutes, or until filling is set (slightly jiggly in the center is okay).
- If crust edges brown too quickly, cover them with foil.
4. Cool & Serve:
- Allow pie to cool completely before slicing to let filling set.
- Serve plain, with whipped cream, or a scoop of vanilla ice cream.
Tips:
- Toasting the pecans lightly before adding them enhances their flavor.
- For a slightly gooier center, reduce baking time by 5–10 minutes.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to a week.
If you want, I can also give you a quick 5-ingredient pecan pie recipe that’s super easy but still rich and delicious.
Do you want me to share that version?
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