Classic Pecan Pie with Buttery Crust

Name: Classic Pecan Pie with Buttery Crust
Prep time: 40 min
Cook time: 1 h 28 min
Total time: 2 h 8 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1¼ cups (156 g) all-purpose flour, plus extra for rolling; 1 tablespoon (12 g) granulated sugar; ½ teaspoon (3 g) fine salt; ½ cup (1 stick) (113 g) unsalted butter, cold, cut into ½-inch cubes; 4 tablespoons (60 ml) ice water, ice cubes removed before measuring; start with 3 tablespoons; 1½ cups (150 g) pecan halves, toasted and cooled; 4 tablespoons (57 g) unsalted butter, cut into pieces; ¾ cup, firmly packed (165 g) dark brown sugar; 1 cup (240 ml) light corn syrup; ½ teaspoon (3 g) fine salt; 3 whole (150 g) large eggs, at room temperature, lightly beaten; 1 teaspoon (5 ml) pure vanilla extract; 1 tablespoon (15 ml) bourbon (optional)

From the MyKitchenBank Kitchen

A deeply caramel-flavored pecan pie with a flaky all-butter crust, toasted pecans, and a set-but-tender brown sugar custard filling that slices cleanly.

Prep: 40 min
Cook: 1 hr 28 min
Wait: 4 hr 5 min
Total: 6 hr 13 min
Makes: 1 (9-inch/23 cm) pie, 8 slices

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Ingredients

8 servings

For the crust
1¼ cups (156 g) all-purpose flour, plus extra for rolling
1 tablespoon (12 g) granulated sugar
½ teaspoon (3 g) fine salt
½ cup (1 stick) (113 g) unsalted butter, cold, cut into ½-inch cubes
4 tablespoons (60 ml) ice water, ice cubes removed before measuring; start with 3 tablespoons
For the filling
1½ cups (150 g) pecan halves, toasted and cooled
4 tablespoons (57 g) unsalted butter, cut into pieces
¾ cup, firmly packed (165 g) dark brown sugar
1 cup (240 ml) light corn syrup
½ teaspoon (3 g) fine salt
3 whole (150 g) large eggs, at room temperature, lightly beaten
1 teaspoon (5 ml) pure vanilla extract
1 tablespoon (15 ml) bourbon (optional)

Equipment (9)

9-inch (23 cm) standard pie plate (about 1¼ inches/3 cm deep)
Rimmed baking sheet
Rolling pin
Medium saucepan
Large mixing bowl and medium mixing bowl
Whisk
Parchment paper and pie weights or dried beans
Aluminum foil or pie crust shield
Instant-read thermometer

Steps

Before you start

Cut the crust butter into cubes and chill it, and measure the ice water, at least 15 minutes ahead so everything is very cold.
Plan for about 6 hours start to finish: the dough chills for 45 minutes and the baked pie must cool for at least 3 hours to set.
Have pie weights or about 2 cups of dried beans or rice ready for blind baking the crust.
Place a rack in the lower third of the oven and set a rimmed baking sheet on it while the oven preheats; it catches drips and helps brown the bottom crust.

1
Make the dough
- In a large bowl whisk the flour, sugar and crust salt.
- Add the cold cubed crust butter and toss to coat.
- Pinch and flatten the cubes between your fingertips into flakes, some pea-sized and some almond-sized.
- Drizzle in 3 tablespoons ice water and toss with a fork.
- Add more water 1 teaspoon at a time (up to 4 tablespoons total) until the dough holds together when squeezed.
- Press into a flat 5-inch (13 cm) disk.
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Ready when: Dough clumps when squeezed, with visible streaks and flecks of butter and no dry flour
Tip: Do not knead; overworking develops gluten and makes the crust tough.
2
Chill the dough
- Wrap the disk in plastic wrap and refrigerate for at least 45 minutes (up to 2 days) so the flour hydrates and the butter firms up.
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Ready when: Dough is firm but gives slightly when pressed
3
Roll and shape
- On a lightly floured surface roll the dough into a 12-inch (30 cm) round about ⅛ inch (3 mm) thick, rotating a quarter turn often.
- Drape it into the pie plate and press into the corners without stretching.
- Trim the overhang to ¾ inch (2 cm), fold it under, and crimp the edge.
- Prick the bottom all over with a fork.
- Freeze for 15 minutes.
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Ready when: Crust feels firm and cold to the touch
Tip: Start preheating the oven to 400°F (200°C) with the baking sheet inside while the crust freezes.
4
Blind bake the crustOven 400°F / 205°C
- Line the frozen crust with parchment, pressing it into the corners and up the sides, and fill with pie weights.
- Set the pie plate on the hot baking sheet and bake at 400°F (200°C) for 15 minutes.
- Lift out the parchment and weights, then bake 5 more minutes.
- Remove the pie from the oven and reduce the oven temperature to 350°F (175°C).
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Ready when: Edges are pale golden and the bottom looks dry and set, not shiny or raw
Tip: If the bottom puffs after removing the weights, gently press it down with the back of a spoon.
5
Toast the pecansOven 350°F / 175°C
- Spread the pecan halves on a small rimmed pan and toast in the 350°F (175°C) oven for 6 to 8 minutes, stirring once.
- Cool completely, then scatter over the bottom of the partly baked crust.
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Ready when: Pecans smell nutty and are slightly darker; they smell sweet, not bitter
Tip: Pecans burn fast; set a timer and check at 6 minutes.
6
Cook the sugar base
- In a medium saucepan melt the filling butter over medium-low heat.
- Whisk in the brown sugar, corn syrup and filling salt.
- Cook, whisking, for about 2 minutes until smooth and the sugar has dissolved with no gritty feel.
- Remove from heat and let cool for 5 minutes.
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Ready when: Mixture is glossy and smooth and warm, not boiling
Tip: Don't let it boil; hot syrup will cook the eggs when combined.
7
Add the eggs
- In a medium bowl whisk the eggs, vanilla and bourbon, if using, until just combined.
- Slowly pour in the warm sugar mixture while whisking constantly.
- Whisk only until uniform; avoid creating lots of foam.
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Ready when: Filling is smooth, glossy and pourable with no streaks of egg
Tip: Excess air makes the filling puff and crack as it cools.
8
Fill the pie
- With the pie plate on the baking sheet, pour the filling slowly over the pecans in the crust.
- Nudge any pecans that sink so most float to the top.
- Cover the crimped edge loosely with foil or a pie shield if it is already deep golden.
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Ready when: Filling reaches just below the crimped rim
Tip: Fill the pie while it sits on the oven rack or sheet to avoid spilling while carrying it.
9
Bake the pieOven 350°F / 175°C
- Bake at 350°F (175°C) on the lower rack for 50 to 55 minutes.
- If the crust edge darkens before 30 minutes, cover it with foil.
- The pie is done when the edges are puffed and set and the center jiggles slightly, like gelatin, when the pan is nudged, and an instant-read thermometer in the center reads 200°F (93°C).
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Ready when: Center reads 200°F (93°C) and has a small, slight wobble; edges are firm
Tip: Overbaking makes the filling curdled and grainy; pull it when the center still wobbles slightly.
10
Cool completely
- Transfer the pie to a wire rack and cool at room temperature for at least 3 hours before slicing.
- The filling continues to set as it cools.
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Ready when: Pie is fully cool to the touch and the center is firm
Tip: Cutting into a warm pie gives runny slices.

Good to know

Tips

Toasting the pecans gives deeper flavor and keeps them crisp against the soft custard.
Baking on a preheated sheet in the lower third of the oven helps cook the bottom crust so it doesn't turn soggy.
Use a pie shield or foil strips on the edge as soon as it reaches deep golden to avoid overbrowning.
Serve with lightly sweetened whipped cream or vanilla ice cream; a pinch of flaky salt on top is great too.

Make ahead

"The dough can be refrigerated up to 2 days or frozen up to 1 month (thaw overnight in the fridge). The pie can be baked and cooled a day ahead and refrigerated; bring to room temperature before serving."

Storage & reheating

"Room temperature: loosely covered up to 2 hours after cooling; because it contains eggs, refrigerate for longer storage. Fridge: covered up to 4 days. Freezer: wrap whole pie or slices tightly and freeze up to 2 months; thaw overnight in the fridge. To reheat, warm slices on a baking sheet at 300°F (150°C) for 10 to 15 minutes."

Substitutions

light corn syrup → golden syrup. Use the same amount for a slightly more buttery flavor; the texture sets the same.
bourbon → additional vanilla extract or water. Use 1 extra teaspoon vanilla or simply omit.
dark brown sugar → light brown sugar. Gives a milder molasses flavor; use the same amount.
pecan halves → walnuts. Use the same weight; toast the same way for a slightly more bitter, earthy pie.