Classic Pecan Pie

Classic Pecan Pie

Our Classic Pecan Pie has all the gooey, buttery goodness you love, cradled in a tender and flaky buttermilk crust.

Classic Pecan Pie
Yield: 1 (9-inch) pie
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  1. 11⁄4 cups all-purpose flour
  2. 1 teaspoon kosher salt
  3. 1 teaspoon sugar
  4. 8 tablespoons cold unsalted butter, cubed
  5. 3 to 4 tablespoons whole buttermilk, chilled
  1. 3 large eggs
  2. 1 cup firmly packed light brown sugar
  3. 3⁄4 cup light corn syrup
  4. 1⁄2 cup butter, melted and cooled to room temperature
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon kosher salt
  7. 2 cups pecan halves
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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