Description
This easy pecan pie recipe features a golden, flaky crust and a gooey, spiced center. It’s a classic Southern dessert, perfect for family meals or holiday feasts, promising pure satisfaction with every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon fine sea salt (for crust)
- 0.5 teaspoon fine sea salt (for filling)
- 0.5 cup cold unsalted butter, cubed (for crust)
- 0.25 cup cold vegetable shortening, cubed (for crust)
- 0.25 cup unsalted butter, melted and cooled (for filling)
- 0.33 to 0.5 cup ice water
- 3 large eggs
- 1 cup granulated sugar
- 0.25 cup light corn syrup
- 0.5 cup dark corn syrup
- 1 teaspoon alcohol-free vanilla extract
- 1 teaspoon ground cardamom
- 0.5 teaspoon food-grade rose water
- 2 cups pecan halves, lightly toasted
Instructions
- Prepare Pie Crust: Whisk flour and 1 teaspoon salt. Cut in cold butter and shortening until crumbly. Gradually add ice water, 1 tablespoon at a time, until dough forms. Form a disc, wrap, and chill for at least 30 minutes.
- Blind Bake Crust: Preheat oven to 375°F (190°C). Roll dough to a 12-inch circle and transfer to a 9-inch pie dish. Crimp edges. Line with parchment, fill with pie weights, and blind bake for 15 minutes. Remove weights and parchment, then bake 5-10 minutes until lightly golden. Cool completely.
- Prepare Pecan Filling: Reduce oven to 350°F (175°C). In a large bowl, whisk eggs until frothy. Add 1 cup granulated sugar, light corn syrup, dark corn syrup, melted butter, vanilla extract, 0.5 teaspoon salt, ground cardamom, and rose water. Whisk until smooth.
- Fold Pecans & Pour Filling: Gently fold in toasted pecan halves. Pour filling into the cooled, pre-baked pie crust. Arrange extra pecan halves on top for presentation if desired.
- Bake the Pie: Bake for 45-60 minutes, or until edges are set and center has a slight wobble. Loosely cover crust edges with foil if they brown too quickly.
- Cool Completely: Remove pie from oven and cool on a wire rack for at least 3-4 hours, or preferably overnight, for optimal setting and sliceable texture.
Notes
Use fresh, plump pecans and high-quality butter and vanilla for best flavor. If the pie doesn’t set, it needs more baking time; look for a slight jiggle only in the center. Cover crust edges with foil if they start to burn. Lightly toasting pecans helps prevent sinking, as does arranging some on the crust before pouring filling.
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450 calories
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: pecan pie, Southern dessert, classic, family favorite, easy, holiday, baking, gooey, spiced, comfort food