Classic pecan pie in an all-butter crust. Made from a few simple ingredients, this classic pecan pie is delicious with whipped cream or vanilla ice cream.
Author: Erin Berdan
Recipe type: Dessert
Serves: 1 9-inch pie
Ingredients
Crust
1¼ cups all-purpose flour
7 Tbsp. unsalted butter
¼ tsp. salt
4 Tbsp. ice water
Filling
3 eggs, lightly beaten
1 c. sugar
1 c. light corn syrup
4 Tbsp. melted butter, cooled slightly
Pinch of salt
1½ tsp. vanilla
3½ c. pecans
Instructions
To make the crust, place the flour and salt in a bowl and cut the butter into it in 1 tablespoon pieces.
With cold hands (run them under cold water or squeeze ice cubes), squeeze the butter into the flour until it resembles and mixture of crumbs and pea-sized pieces.
Sprinkle the water over and mix gently. Squeeze a bit of the dough to see if it holds. If it's still to crumbly, add a little more water.
Form the dough into a disc, then wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350 F.
When ready to bake, roll out until about 1 inch lager than your pie plate.
Press into a pie plate and crimp edges.
To make the filling, stir together all the ingredients except pecans in a mixing bowl.
Stir in the pecans until well coated.
Pour filling into prepared crust.
Bake 50-55 minutes or until a knife inserted near the center comes out clean.
Recipe by white plate blank slate at https://whiteplateblankslate.com/moms-pecan-pie/