Southern Pecan Pie

Ingredients

• 1.25 cup all-purpose flour
• ½ cup unsalted butter, cold
• ¼ teaspoon kosher salt
• 3 tablespoon ice water
• ⅓ cup unsalted butter
• 1 cup light brown sugar, packed
• ¼ cup granulated sugar
• 3 whole large eggs
• 2 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ tablespoon bourbon or dark rum, optional
• ⅛ teaspoon kosher salt
• 2 cup raw pecan halves

Instructions

1. 1

   In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 teaspoon kosher salt. Cut 0.5 cup of cold unsalted butter into small cubes and scatter them over the flour. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible — this creates a flaky crust.

2. 2

   Drizzle 3 tablespoons of ice water over the mixture, stirring gently with a fork until the dough just barely comes together. Don't overwork it. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you preheat the oven.

3. 3

   Preheat your oven to 350°F. On a lightly floured surface, roll the dough out into a circle about 0.125 inches thick. Transfer it to a 9-inch pie dish, letting the excess hang over the edges. Fold the overhang back under itself and crimp the edges with a fork or your fingers for a rustic look.

4. 4

   In a small saucepan over medium heat, melt 0.33 cup unsalted butter. Stir in 1 cup of packed light brown sugar and 0.25 cup granulated sugar, stirring constantly until fully dissolved and smooth, about 2 minutes. You want no grittiness — the sugars should feel silky when you rub a tiny amount between your fingers.

5. 5

   Remove the pan from heat and let the mixture cool for 2 minutes until it's warm to the touch but not hot. In a small bowl, whisk together 3 large eggs, 2 tablespoons melted butter, 1 teaspoon vanilla extract, 0.5 tablespoon bourbon or rum if using, and 0.125 teaspoon kosher salt until well combined.

6. 6

   Slowly pour the egg mixture into the sugar mixture while whisking constantly — this tempers the eggs and prevents scrambling. Whisk until fully incorporated and smooth, about 1 minute. Add 2 cups raw pecan halves and fold them in gently with a spatula until evenly distributed.

7. 7

   Pour the filling into the prepared pie crust, spreading the pecans evenly throughout. Place the pie on a baking sheet — this catches any drips and makes it easier to pull out of the oven.

8. 8

   Bake for 45–55 minutes. The pie is done when the filling is set at the edges but still has a slight jiggle in the center when you gently shake the pan — about 1 inch of diameter in the middle. The top should be deep golden brown. If the crust edges are browning too quickly, tent them loosely with foil after 20 minutes.

9. 9

   Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing — this allows the filling to set. The pie will continue to firm up as it cools. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or dollop of whipped cream.

Tools you’ll need

• medium bowl
• whisk
• pastry cutter or two knives
• fork
• plastic wrap
• rolling pin
• 9-inch pie dish
• small saucepan
• wooden spoon
• instant-read thermometer (optional)
• small bowl
• rubber spatula
• baking sheet
• oven
• wire cooling rack

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