Our Classic Pecan Pie has all the gooey, buttery goodness you love, cradled in a tender and flaky buttermilk crust.
Classic Pecan Pie
2016-07-12 21:30:46
Yield: 1 (9-inch) pie
Crust
- 11⁄4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 8 tablespoons cold unsalted butter, cubed
- 3 to 4 tablespoons whole buttermilk, chilled
Filling
- 3 large eggs
- 1 cup firmly packed light brown sugar
- 3⁄4 cup light corn syrup
- 1⁄2 cup butter, melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 cups pecan halves
Instructions
- Preheat oven to 350°.
- For crust: In a medium bowl, stir together flour, salt, and sugar. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
- Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Shape into a disk; cover tightly with plastic wrap. Refrigerate until firm, at least 30 minutes.
- On a lightly floured surface, roll dough 1⁄8 inch thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired.
- For filling: In a medium bowl, stir together eggs, brown sugar, corn syrup, melted butter, vanilla, and salt. Gently stir in pecans. Pour mixture into prepared crust.
- Bake 30 minutes. Loosely cover with aluminum foil, and bake until center is set, approximately 20 minutes more. Let cool completely on a wire rack.
Taste of the South https://tasteofthesouthmagazine.com/