Southern Pecan Pie

Ingredients

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

Instructions

1. 1

   Pulse 1.25 cups all-purpose flour, 0.5 teaspoon fine sea salt, and 0.5 cup cold unsalted butter (cubed into roughly pea-sized pieces) in a food processor until the mixture resembles coarse breadcrumbs with a few pea-sized butter lumps remaining. Drizzle in 3 tablespoons ice water while pulsing just until the dough begins to clump — do not overwork it or the crust will be tough.

2. 2

   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting time relaxes the gluten, which prevents shrinkage during baking and keeps the crust tender and flaky.

3. 3

   On a lightly floured work surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick, rotating and flipping as you go to keep it even. Transfer it to a 9-inch pie dish, letting the excess hang over the edges. Fold the overhang under itself and crimp the edge with your thumbs and forefinger to create a decorative flute, then prick the bottom with a fork in several places. Chill for at least 15 minutes while you preheat the oven.

4. 4

   Preheat your oven to 350°F. If using raw pecans, spread 2 cups pecan halves on a small baking sheet and toast in the oven for 8-10 minutes, stirring halfway through, until fragrant and lightly deepened in color — this intensifies their buttery flavor. Set aside to cool slightly.

5. 5

   Melt 0.5 cup unsalted butter in a small saucepan over medium heat. Remove from heat and let it cool for 2 minutes, then whisk in 1 cup packed light brown sugar until fully combined and smooth.

6. 6

   In a medium bowl, whisk 3 large eggs together for about 1 minute until they lighten slightly. Pour the butter-sugar mixture into the eggs while whisking constantly to combine evenly — this gradual combination prevents the eggs from scrambling from the heat.

7. 7

   Whisk in 1 cup dark corn syrup, 1 tablespoon bourbon or vanilla extract, and 0.25 teaspoon fine sea salt until fully incorporated and smooth.

8. 8

   Fold the toasted pecan halves into the filling using a rubber spatula, then pour the entire mixture into the chilled pie shell, spreading the pecans evenly across the surface. They will float slightly during baking, creating an attractive top layer.

9. 9

   Bake on the center rack for 50-60 minutes. The pie is done when the filling has puffed slightly and the edges are set but the center still jiggles very slightly when you gently shake the dish — it should feel like the center of a soft custard. The internal temperature at the center should be around 180°F on an instant-read thermometer. If the crust edge begins to darken too quickly, tent it loosely with aluminum foil for the remaining baking time.

10. 10

    Transfer the pie to a wire rack and let it cool at room temperature for at least 2 hours — the filling continues to set as it cools, and cutting it while warm will cause it to run. For best texture and easier slicing, refrigerate for at least 4 hours or overnight.

11. 11

    Run a thin knife around the pie's edge to loosen it, then slice with a sharp, lightly oiled knife, wiping the blade clean between cuts. Serve at room temperature or slightly chilled, optionally topped with unsweetened whipped cream or vanilla ice cream.

Tools you’ll need

• food processor
• plastic wrap
• rolling pin
• 9-inch pie dish
• fork
• small baking sheet
• small saucepan
• medium bowl
• whisk
• rubber spatula
• instant-read thermometer
• aluminum foil
• wire rack
• thin knife
• sharp chef's knife

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