Ingredients
One butter crust
- 1 1/2 cups all-purpose flour 180 g
- 1/2 cup cold unsalted butter, cubed 113 g
- 1 1/2 teaspoons granulated sugar 6 g
- 1/2 teaspoon fine salt 3 g
- 2–3 tablespoons ice water 30–45 ml, as needed to bring dough together
Filling
- 1 1/2 cups raw pecans, coarsely chopped 180 g; reserve a few halves from this amount for the top if desired
- 1 cup light corn syrup 350 g
- 3/4 cup granulated sugar 150 g
- 3 large eggs 150 g without shells
- 1/4 cup unsalted butter, melted and cooled slightly 57 g
- 2 teaspoons pure vanilla extract 8.4 g
- 3/4 teaspoon fine salt 4.5 g
Equipment
- 1 9-inch pie dish about 1½ inches deep
- 1 Rimmed baking sheet
- 1 pastry blender
- 1 Rolling Pin
- 1 Food thermometer
- 1 cooling rack
Instructions
Prepare the crust
- Mix flour, crust sugar and salt. Cut in the cold butter, leaving small pieces. Stir in 2 tablespoons ice water, then a little more as needed until the mixture holds together when pressed. Form a disc, wrap and refrigerate for 1 hour.
- Roll on a lightly floured surface to fit the pie dish with a small overhang. Ease into the dish without stretching, trim and crimp. Freeze the shaped crust for 20 minutes. Heat the oven to 425°F (218°C), with a rack in the lower third.
Fill and bake
- Set the crust on a rimmed baking sheet and add the pecans. Whisk syrup, filling sugar, eggs, cooled melted butter, vanilla and salt until evenly combined. Pour over the nuts.
- Bake 15 minutes, then reduce the oven to 350°F (177°C). Continue 35–40 minutes, until the filling is puffed and gently wobbles rather than sloshes. Check for 195–200°F (91–93°C) at the center, avoiding the pan. Shield browning crust or nuts loosely with foil as needed.
- Cool on a rack, then refrigerate within 2 hours of baking. Allow at least 3 hours total cooling before slicing, finishing the cooling in the refrigerator. Cut into eight portions.
Nutrition
Serving: 1 slice (1/8 pie)Calories: 619kcalCarbohydrates: 73.7gProtein: 6.9gFat: 35.5gSaturated Fat: 12.7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14.9gCholesterol: 115mgSodium: 420mgPotassium: 150mgFiber: 2.8gSugar: 54.2gCalcium: 41mgIron: 1.2mg
Video
Notes
Recipe and video reference: John Kanell, Preppy Kitchen. The filling follows his classic corn-syrup approach; the crust quantities make one shell using half his butter-pastry formula. The video demonstrates the same dish and oven method. Cooling here finishes in the refrigerator within 2 hours, following food-safety guidance.
The schedule allows 35 minutes active preparation, 55 minutes baking, 60 minutes dough chilling, 20 minutes shaped-crust chilling and 180 minutes cooling. Allow longer if the pie is still warm. Do not taste raw pastry or filling.
Nutrition is an ingredient-sum estimate per eighth, including the full crust, from USDA SR Legacy flour 169761 (180 g), butter 173430 (170 g total), sugar 169655 (156 g total), salt 173468 (7.5 g total), pecans 170182 (180 g), light corn syrup 168837 (350 g), eggs 171287 (150 g) and vanilla 173471 (8.4 g). Water adds no energy. Trimming, extra dusting flour and brands change actual values. Cooking-sensitive vitamins and unavailable trans fat are omitted. Cost is not estimated.
Keep covered in the refrigerator at 40°F (4°C) or below and use within 3–4 days. Limit time out to 2 hours, or 1 hour above 90°F (32°C). Freeze wrapped portions for longer storage and thaw in the refrigerator.
