Pecan Pie

Serve your homemade Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and diced
• 1/4 teaspoon salt
• 3-4 tablespoons ice water

For the Pecan Filling:

• 1 cup granulated sugar
• 1 cup corn syrup (light or dark)
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

Instructions:

For the Pie Crust:

1. In a food processor, combine the flour, chilled diced butter, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, and pulse until the dough starts to come together. Be cautious not to overmix.
3. Turn the dough out onto a floured surface, gather it into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges.

For the Pecan Filling:

1. In a large bowl, whisk together granulated sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.
2. Arrange pecan halves evenly over the bottom of the pie crust.
3. Pour the pecan filling over the pecans in the pie crust.
4. Bake in the preheated oven for 40-50 minutes or until the center is set and a toothpick inserted comes out clean.
5. If the edges of the crust start to brown too quickly, you can cover them with foil.
6. Allow the Pecan Pie to cool completely before slicing.