Pecan Pie

Ingredients

• 1.25 cups all-purpose flour
• 1 tbsp granulated sugar
• 0.5 tsp salt
• 0.5 cup unsalted butter – cold, cut into 0.5-inch cubes
• 4 tbsp ice water – ice-cold; add as needed
• 2 cups pecan halves – coarsely chopped
• 0.75 cup light brown sugar – packed
• 1 cup light corn syrup
• 4 tbsp unsalted butter – melted and cooled slightly
• 3 large eggs – lightly beaten
• 1 tsp vanilla extract
• 0.25 tsp salt
• whipped cream – for serving

Instructions

1. Make the dough: In a bowl, whisk together the all-purpose flour, granulated sugar, and 0.5 tsp salt. Cut in the cold cubed butter with a pastry cutter or fingertips until pea-sized bits remain. Sprinkle in the ice water, 1 tbsp at a time, tossing just until the dough holds together when pressed. Form into a 1-inch-thick disk, wrap, and refrigerate 30 minutes.
2. Roll and line: On a lightly floured surface, roll the chilled dough into a 12-inch round. Fit it into a 9-inch pie plate, letting the dough overhang slightly; fold under and crimp the edge. Freeze the lined shell for 15 minutes while you prepare the filling.
3. Heat the oven to 350°F (175°C) with a rack in the center.
4. Mix the filling: In a large bowl, whisk together the packed light brown sugar, light corn syrup, the melted butter, the lightly beaten eggs, vanilla extract, and 0.25 tsp salt until smooth and homogenous.
5. Assemble and bake: Scatter the coarsely chopped pecan halves evenly in the chilled crust, then pour the filling over them. Place the pie on a rimmed baking sheet and bake until the edges are set and the center jiggles slightly like gelatin, 50–60 minutes; shield the crust edge with foil if it browns too quickly. For doneness, an instant-read thermometer inserted in the center should read about 200°F, or a knife inserted 1 inch from the center should come out clean.
6. Cool completely on a rack until fully set, 2–3 hours. Slice and serve plain or with whipped cream.