pecan pie

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup corn syrup
• 1 1/2 cups pecan halves
• 1/4 teaspoon ground cinnamon (optional)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour and salt.
3. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Stir in the brown sugar and granulated sugar.
5. In a separate bowl, whisk together the eggs and vanilla extract.
6. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
7. Pour the filling into a 9-inch pie crust. Top with pecan halves and sprinkle with cinnamon (if using).
8. Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. A knife inserted near the center should come out relatively clean.
9. Let cool completely on a wire rack before serving.

Notes

• For a deeper pecan flavor, toast the pecans in a dry skillet for 5-7 minutes before adding them to the pie. Watch carefully to avoid burning.
• Blind bake the pie crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
• To prevent over-browning, cover the edges of the pie crust with foil during the last 15-20 minutes of baking.
• Store leftover pie in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.