Classic Pecan Pie
A gooey, caramel-like brown sugar and maple filling packed with toasted pecans in a flaky all-butter crust. The holiday pie that slices cleanly once it has fully cooled.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 hr 25
- Serves
- 8
Blind baking keeps the bottom crust crisp under the wet filling. The pie is done when the center wobbles like gelatin, not liquid; it firms up as it cools. It keeps well covered in the fridge for up to 3 days.
Method
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For the crust, whisk the flour, salt and sugar. Rub in the cold butter until pea-sized pieces remain, then stir in the ice water a tablespoon at a time until the dough just holds together. Shape into a disk, wrap and chill for .
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Heat the oven to 350°F (175°C). Toast the pecans on a baking sheet for until fragrant, then cool. Raise the oven to 400°F (200°C).
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Roll the dough into a 12-inch round and fit it into a 9-inch pie plate. Trim and crimp the edge, then freeze for . Line with parchment and pie weights and bake for . Remove the weights and bake more. Lower the oven to 350°F (175°C).
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Whisk the eggs, brown sugar, corn syrup, maple syrup, melted butter, vanilla and salt until smooth. Stir in the pecans.
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Pour the filling into the warm crust. Bake for , until the edges are set and the center jiggles only slightly. Tent the crust with foil if it browns too fast.
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Cool completely on a rack, at least , so the filling sets. Serve with whipped cream.
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