- 8
Ingredients
- This dangerously delectable pecan pie is overrun with...you guessed it...pecans, caramel-toffee filling and a flaky, buttery crust. Approach with caution or it'll be gone in one sitting.
- Crust
- 1 1/2 cups flour
- 1/2 tsp kosher salt
- 2 tbsp sugar
- 1/2 cup butter, chilled
- 4 tbsp cold water
- Pecan Filling
- 4 large eggs
- 1 cup corn syrup
- 1/2 cup packed brown sugar
- 3 tbsp melted butter
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 cup coarsely chopped pecans
- Pecan Topping
- 1/3 cup packed brown sugar
- 3 tbsp honey
- 3 tbsp butter
- 1 1/2 cups pecan halves
Preparation
Step 1
Preheat oven to 350°F.
For the crust, in a medium bowl, combine flour, salt and sugar. Using your hands or a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Gradually drizzle cold water over flour mixture. Toss the mixture with a fork to moisten until the dough comes together. Gently gather dough into a ball. On a floured work surface, roll dough out into a circle that is 1-inch larger all around than an upside down 9-inch pie plate. Once rolled, ease dough into a 9-inch pie plate to evenly line the bottom and go up the sides. Fold overhanging dough under itself to form a rim. Transfer to freezer for 10 minutes while preparing filling.
For the filling, in a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla and salt. Mix in chopped pecans and spoon into chilled pie crust. Place pie on a rimmed baking sheet and bake for 45 minutes.
While pie is baking, prepare topping. In a medium saucepan, combine brown sugar, honey and butter over medium heat. Cook for 3 minutes, stirring constantly until sugar dissolves and mixture is smooth. Stir in pecan halves and remove from heat.
Directions
Preheat oven to 350°F.
For the crust, in a medium bowl, combine flour, salt and sugar. Using your hands or a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Gradually drizzle cold water over flour mixture. Toss the mixture with a fork to moisten until the dough comes together. Gently gather dough into a ball. On a floured work surface, roll dough out into a circle that is 1-inch larger all around than an upside down 9-inch pie plate. Once rolled, ease dough into a 9-inch pie plate to evenly line the bottom and go up the sides. Fold overhanging dough under itself to form a rim. Transfer to freezer for 10 minutes while preparing filling.
For the filling, in a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla and salt. Mix in chopped pecans and spoon into chilled pie crust. Place pie on a rimmed baking sheet and bake for 45 minutes.
While pie is baking, prepare topping. In a medium saucepan, combine brown sugar, honey and butter over medium heat. Cook for 3 minutes, stirring constantly until sugar dissolves and mixture is smooth. Stir in pecan halves and remove from heat.
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