Pecan Pie

Pecan Pie

Perfect Pie Dough


  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3 eggs
  • 1/2 cup dark brown sugar
  • 3/4 cup light corn syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups pecans, roughly chopped

Prepare the pie dough as directed, keeping half to use, and wrapping and freezing the other half, or using it for another pie.  Roll the dough out to between 1/4 - 1/8 inch thick and fit into a pie pan.  Trim the edges and refrigerate for 30 minutes.

Preheat the oven to 350.  Whisk together all the filling ingredients, except the pecans, until well combined, then stir in the pecans.  Pour the filling into the chilled crust.

Bake the pie at 350 for 10 minutes, then reduce the heat to 300 and bake for about 40 minutes more, until the pie is set and no longer wobbles when you jiggle the pan.  Cool for at least 4 hours, or overnight, before cutting.


Recipe from Curly Girl Kitchen