Classic Southern Pecan Pie

Ingredients

• 1.25 cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ½ teaspoon kosher salt
• 3 tablespoons ice water
• ¼ cup unsalted butter
• 1 cup light brown sugar, packed
• 3 whole large eggs
• 1 cup light corn syrup
• 1 tablespoon bourbon or vanilla extract
• ¼ teaspoon kosher salt
• 2 cups pecan halves, toasted

Instructions

1. 1

   In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.5 teaspoon kosher salt. Add 0.5 cup of cold unsalted butter, cut into small cubes, and use a bench scraper or two forks to cut the butter into the flour until the mixture looks like coarse sand with pea-sized pieces of butter still visible — this is what creates those tender, flaky layers.

2. 2

   Drizzle 3 tablespoons of ice water over the flour mixture and toss gently with a fork, adding water one tablespoon at a time if needed, until the dough just comes together when you squeeze it. Do not overwork — you want visible streaks of butter.

3. 3

   Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling. This rest allows the gluten to relax and prevents the crust from shrinking in the oven.

4. 4

   Preheat your oven to 350°F. Remove the dough disk from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly — this makes it easier to roll without cracking.

5. 5

   On a lightly floured surface, roll the dough out into a 12-inch circle about 1/8 inch thick. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Trim any overhang to 1 inch and fold the edges under, then crimp decoratively with your fingers or a fork. Place the crust in the freezer while you prepare the filling.

6. 6

   In a small saucepan over medium heat, melt 0.25 cup of unsalted butter. Remove from heat and let cool for 2 minutes.

7. 7

   In a medium bowl, whisk together 1 cup of packed light brown sugar, 3 large eggs, 1 cup of light corn syrup, 1 tablespoon of bourbon (or vanilla extract), and 0.25 teaspoon of kosher salt until well combined and slightly thickened, about 1-2 minutes of whisking. The mixture should be pale and incorporate a little air.

8. 8

   Stir the melted butter into the egg mixture until fully incorporated. Fold in 2 cups of toasted pecan halves until evenly distributed — reserve a few whole halves for garnishing the top if desired.

9. 9

   Remove the pie crust from the freezer and pour the pecan filling into it. If you'd like, arrange a few reserved pecan halves on top in a decorative pattern.

10. 10

    Place the pie on the center rack of your preheated 350°F oven. Bake for 50-60 minutes, until the filling is set around the edges but still slightly jiggles gently in the very center when you shake the pie dish — this is the sweet spot for a creamy, custard-like texture. If the crust is browning too quickly, tent it loosely with aluminum foil after 30 minutes.

11. 11

    Transfer the pie to a wire rack and let it cool completely at room temperature for at least 2 hours — the filling will continue to set as it cools. This cooling time is essential; serving it warm will result in a runny filling.

12. 12

    Once cooled, slice the pie into 8 wedges using a sharp, thin-bladed knife dipped in hot water and wiped clean between cuts for clean slices. Serve at room temperature or chilled, with whipped cream or vanilla ice cream if desired. The pie can be made up to 2 days ahead and stored, covered, at room temperature.

Tools you’ll need

• medium bowl
• whisk
• bench scraper
• fork
• plastic wrap
• rolling pin
• 9-inch pie dish
• small saucepan
• medium bowl
• wire rack
• aluminum foil
• sharp thin-bladed knife
• oven thermometer (recommended)

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