Classic Pecan Pie

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Ingredients

For the Pie Crust:

1 ¼ cups all-purpose flour (155 g)
½ tsp salt
½ cup unsalted butter, cold and cubed (115 g)
3-4 tbsp ice water

For the Pecan Filling:

1 cup light brown sugar, packed (200 g)
½ cup corn syrup or golden syrup (120 ml)
3 large eggs
3 tbsp unsalted butter, melted (45 g)
1 tsp vanilla extract
¼ tsp salt
1 ½ cups pecan halves or chopped pecans (150 g)

Instructions

Set your oven to 350°F (175°C). Your kitchen’s about to smell amazing.
In a medium bowl, mix the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
Add the ice water one tablespoon at a time, mixing until it forms a soft dough. Don’t overwork it, just bring it together. Chill it for 15 minutes in the fridge (this helps keep the crust flaky).
Once chilled, roll the dough out to fit a 9-inch pie pan. Gently press it in and trim the edges. You can crimp the edges with a fork for that classic, homemade look.
In another bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until everything’s smooth and glossy.
This is the heart of your pie, gooey, golden, and full of sweet Southern charm.
Pour the filling into your prepared crust. Arrange the pecans evenly on top, either scatter them for a rustic look or place them in a neat circular pattern if you’re feeling fancy.
Bake for 50–55 minutes, until the filling is set and slightly puffed. If your crust edges start to brown too quickly, cover them with foil halfway through.
This is the hardest part, waiting! Let the pie cool completely on a wire rack for at least 2 hours. This helps the filling set perfectly so your slices come out neat and firm.
When it’s finally time to dig in, serve your pecan pie plain or top it with a fluffy dollop of whipped cream (or even a scoop of vanilla ice cream if you’re feeling indulgent).