For an extra-crisp crust, blind bake the pie crust before adding the pecan filling. Toasting the pecans lightly before adding them to the crust enhances their flavor. If the pie crust edges are browning too quickly, use a pie shield or aluminum foil to cover them during the last 20 minutes of baking. A toothpick inserted into the center of the pie should come out with just a few moist crumbs clinging to it when the pie is done.
Southern Pecan Pie II
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PREP TIME1 hrs 30 mins
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COOK TIME50 mins
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TOTAL TIME4 hrs
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SERVING8 People
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VIEWS130
Experience the rich, buttery, and undeniably Southern charm of this pecan pie. A delightful classic, perfected over generations, promising a beautiful presentation and an even more exquisite taste.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate78 g
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Cholesterol138 mg
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Fiber3 g
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Protein8 g
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Saturated Fat12 g
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Sodium314 mg
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Sugar36 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Pie Crust: In a large bowl, whisk together 1 1/2 cups flour, 3 tablespoons sugar, and 1/2 teaspoon salt. Cut in 1/2 cup chilled, diced butter until the mixture resembles coarse crumbs. (10 minutes)
02 Step
Recipe View Bind the Dough: In a small bowl, whisk together the egg yolk and ice water. Gradually add this mixture to the flour mixture, stirring until it just comes together to form a ball. (5 minutes)
03 Step
Recipe View Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the gluten to relax and prevents the crust from shrinking during baking. (1 hour - overnight)
04 Step
Recipe View Preheat and Prepare: Preheat your oven to 450 degrees F (230 degrees C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer the dough to a 9-inch pie plate, trim the edges, and crimp decoratively. (15 minutes)
05 Step
Recipe View Arrange Pecans: Spread 1 1/2 cups of pecan halves evenly across the bottom of the prepared pie crust. (5 minutes)
06 Step
Recipe View Make the Filling: In a large bowl, whisk together 3 eggs, 1 cup light corn syrup, 3/4 cup sugar, and 2 tablespoons flour until smooth. Stir in 3 tablespoons melted butter, 3 tablespoons milk, and 1 teaspoon vanilla extract. (10 minutes)
07 Step
Recipe View Pour and Bake: Pour the filling evenly over the pecans in the pie crust. (2 minutes)
08 Step
Recipe View Initial Bake: Bake in the preheated oven at 450 degrees F (230 degrees C) for 10 minutes. This initial high heat helps to set the crust. (10 minutes)
09 Step
Recipe View Reduce Heat and Finish: Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 40 to 50 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, you can cover the edges with foil. (40-50 minutes)
10 Step
Recipe View Cooling: Let the pie cool completely on a wire rack before serving. This allows the filling to set fully. (2-3 hours)
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RECIPE REVIEWS
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Please Rate
Donna Stracke
Oct 1, 2024The crust was perfectly flaky, and the pecan filling was rich and delicious.
Amaya Connellymarquardt
Sep 9, 2024The secret to a perfect pecan pie is not over baking! The residual heat will continue to cook it as it cools.
Max Parker
Aug 24, 2024I was a bit intimidated to make pie, but this recipe was so easy to follow and turned out perfectly!
Nakia Wintheiser
Jun 26, 2024I've made pecan pie many times, and this is by far the best recipe I've ever used. Thank you!
Xavier Reynolds
Feb 18, 2024I added a tablespoon of bourbon to the filling for an extra kick, and it was a hit!
Briana Doyle
Jan 7, 2024This recipe is amazing! My family devoured it in one sitting.