Classic Pecan Pie

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Recipe by South Your Mouth

Classic Pecan Pie

adapted from The Country Cook's Southern Pecan Pie

1 9-inch pie pastry (see below or use a frozen/refrigerated pastry)

3 eggs, beaten

1/2 cup sugar

3 tablespoons butter, melted

1 cup dark corn syrup

1/4 teaspoon salt

1 1/2 teaspoons vanilla

6 ounces pecans, chopped (about 1 1/2 cups)


In a medium bowl, mix eggs and sugar with a whisk until thoroughly incorporated and smooth. Add melted butter, corn syrup, salt and vanilla and continue whisking until smooth. Stir in chopped pecans.


Pour filling into pie pastry and bake at 350 degrees for 50 minutes or until center of pie no longer jiggles. If desired, cover pie crust with aluminum foil (either cut out a circle or place 4-5 strips in a ring) half way through baking time to keep the crust from browning too much.


Feel free to use a frozen or refrigerated pie crust. If you’d like to make one from scratch, here’s my recipe:


Flaky Butter Pie Pastry (Pâte Brisée)

makes one 9-inch pie pastry

1 1/4 cups all-purpose flour

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold butter cut into 1/2 inch pieces

4-5 tablespoons ice water


Combine flour, sugar and salt in a food processor and pulse once to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea-sized pieces of butter.


Add ice water, one tablespoon at a time, pulsing until mixture just begins to clump together.


Turn dough out onto a clean surface and shape into a small disk (about 5 inches in diameter). Sprinkle dough with a little flour and wrap in wax paper or plastic wrap. Refrigerate dough for one hour (up to 24 hours).


When ready to prepare the pie pastry, roll dough into a 12-inch circle (about 1/8 of an inch thick) with a rolling pin on a lightly floured surface. Carefully place pastry into a 9-inch pie plate then trim edges to within 1/2 inch of the edge of the pie dish (using kitchen shears or a sharp knife). Shape edges as desired either by crimping with your fingers or pressing down with a fork.


Perforate the bottom of the pastry by piercing with a fork 4-5 times (to ventilate and keep the crust from bubbling up on the bottom) then fill and cook as directed by pie recipe.