How to make Pecan Pie

Making a classic pecan pie involves a few simple steps. Here’s a basic recipe to guide you through the process:

For the pie crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 3-4 tablespoons ice water

For the filling:

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/3 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves

1. Prepare the pie crust:
   • In a bowl, mix the flour and salt. Add the cold cubed butter and blend using a pastry cutter or fork until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Preheat the oven:
   • Preheat your oven to 350°F (175°C).
3. Roll out the pie crust:
   • On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish, press it gently into the bottom, and crimp the edges. Place it back in the refrigerator while you prepare the filling.
4. Prepare the filling:
   • In a mixing bowl, whisk together the sugar, corn syrup, melted butter, eggs, and vanilla extract until well combined.
   • Gently stir in the pecan halves, making sure they are evenly coated with the mixture.
5. Assemble and bake:
   • Pour the pecan filling into the prepared pie crust.
   • Cover the edges of the pie crust with a pie shield or aluminum foil to prevent excessive browning.
   • Place the pie on a baking sheet and bake in the preheated oven for about 50-60 minutes, or until the center is set. The pie should have a slight jiggle in the center, but not be overly liquidy.
6. Cool and serve:
   • Allow the pie to cool completely on a wire rack before serving. This pie is delicious on its own or topped with whipped cream or a scoop of vanilla ice cream.

Enjoy your homemade pecan pie!