Pecan pie

Here’s a classic Pecan Pie recipe, perfect for holidays or any occasion when you’re craving something sweet and nutty!

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3 tablespoons ice water (more if needed)

For the filling:

• 1 cup light corn syrup
• 1 cup packed brown sugar (light or dark)
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves (or roughly chopped if you prefer smaller pieces)

Instructions:

For the crust:

1. Prepare the dough: In a food processor or by hand, combine the flour and salt. Add the cold cubed butter and pulse (or rub with your fingertips) until the mixture resembles coarse crumbs.

2. Add water: Gradually add the ice water, 1 tablespoon at a time, until the dough comes together when pressed. You may need a little more or less water depending on the humidity and flour used.

3. Chill: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.

4. Roll out the dough: On a floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish and gently press it into the dish. Trim any excess dough and crimp the edges as desired. Place the crust in the fridge to chill while you prepare the filling.

For the filling:

1. Preheat oven to 350°F (175°C).

2. Prepare the filling: In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth and well-combined.

3. Add pecans: Stir in the pecan halves until evenly mixed.

4. Fill the pie: Pour the pecan filling into the chilled pie crust. Spread the pecans evenly across the filling.

Bake:

1. Bake the pie: Place the pie in the oven and bake for 50-60 minutes. The filling should be set, but it may still jiggle slightly in the center. If the crust begins to brown too quickly, cover the edges with foil to prevent burning.

2. Cool: Let the pie cool completely on a wire rack before slicing. This allows the filling to set properly.

Serve:

Serve your pecan pie at room temperature or slightly chilled. Top with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!

This pecan pie is rich, sweet, and perfectly crunchy with a delightful caramelized filling. Perfect for any dessert table!