Ingredients
- 1 1/2 cups flour
- 1/3 cup plus 1 Tbsp vegetable oil
- 3 Tbsps milk
- 1/2 tsp salt
- 3 Tbsps unsalted butter, melted
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 3 large eggs
- 2 Tbsps plus 1-1/4 tsps vanilla
- 1-1/2 cups coarsely chopped pecans
Preparation
Step 1
Place a rack in the center of the oven and preheat to 350 degrees.
In a medium bowl, combine the flour, oil, milk and ¼ tsp salt, stirring with a fork until the dough just comes together. Pat the dough flat and place between 2 sheets of parchment or wax paper. Roll out dough to an 11-inch round.
Transfer to a 9-inch pie plate, fitting it without stretching crimp the edges. Prick the bottom a few times and refrigerate.
In a large bowl, whisk together the butter, sugar, corn syrup, eggs, 2 Tbsps plus 1 tsp vanilla and the remaining ¼ tsp salt.
Cover the bottom of the piecrust evenly with the pecans and pour in the filling.
Bake the pie , rotating it halfway through, until the crust is golden and the filling is set in the middle, about 45 minutes. Let the pie cool on a wire rack for at least 45 minutes.
Serve with whipped cream.