Whether it’s for a traditional Thanksgiving dessert or a special post-dinner treat anytime in autumn or winter, this classic recipe is sure to please. The buttery, flaky crust supports a deliciously gooey filling while the nuts provide a crunch to mix textures and flavor into possibly the best cool-weather pie ever.
2 c. all-purpose flour, plus more for dusting
Pinch of kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
2 large egg yolks
4 tbsp. ice water
2 c. pecan halves, divided
¾ c. light corn syrup
3 large eggs
1 c. granulated sugar
1 tsp. vanilla extract
2 tbsp. unsalted butter, melted
½ tsp. kosher salt
Dried beans or pie weights
MAKE THE CRUST:
Sift the flour and a pinch of salt together into a large bowl.
Use your fingertips to pinch the cubes of butter into the flour until no large lumps remain. Shake the bowl to bring the large chunks of butter to the surface.
Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
Add part of the liquid to the flour mixture, reserving about a quarter of it until you see how wet the pastry is. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
Transfer the dough to a clean surface and form a disc. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
Preheat the oven to 350°F.
Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough and roll it out to a circle about ⅛-inch thick. Place into a 9-inch pie dish. Trim any excess dough, then crimp the edges.
Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. Bake until lightly golden brown, about 15 minutes.
MAKE THE FILLING:
In a large bowl, whisk together 1½ c. pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Arrange the remaining ½ c. pecans in concentric circles on top.
Return the pie to the oven for 20 minutes, then cover with foil and bake until the filling is completely set, about 40 minutes.
Let the pie cool completely. Slice and serve chilled or at room temperature.
Recipe provided by Tasty.