The Best-Ever Homemade Pecan Pie: A Sweet Southern Delight

Ingredients

Crust

• 1 ¼ cups all‑purpose flour
• ¼ teaspoon salt
• ⅓ cup cold unsalted butter, cubed
• 3–4 tablespoons ice‑cold water

Filling

• 1 cup dark corn syrup
• ¾ cup packed light brown sugar
• ¼ cup unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 2 tablespoons bourbon (optional)
• ¼ teaspoon sea salt
• 1 ½ cups pecan halves, toasted

Instructions

Baking the Pie

1. Roll the dough. On a lightly floured surface, roll the chilled dough into a 12‑inch circle, about ¼‑inch thick. Carefully transfer it to a 9‑inch pie plate, gently pressing into the corners and trimming excess. Dock the bottom with a fork to prevent bubbling.
2. Blind bake. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12‑15 minutes until the edges are lightly golden. Remove weights and parchment; set the crust aside while you prepare the filling.
3. Fill the crust. Pour the pecan mixture into the pre‑baked shell, spreading evenly. The filling should rise slightly above the crust edge; it will settle as it bakes.
4. Bake to perfection. Place the pie on the middle rack and bake for 45‑55 minutes, or until the center is set and the top is a deep amber caramel. If the edges brown too quickly, cover them with foil.
5. Cool before serving. Allow the pie to cool on a wire rack for at least 30 minutes. This rest period lets the filling firm up, making clean slices and intensifying the flavors.