Ingredients
Method
Preparation
- Mix the flour and salt in a bowl. Cut in the cold butter until the mixture looks like coarse crumbs.
- Add ice water one tablespoon at a time until the dough comes together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Roll out the dough and fit it into a 9-inch pie pan. Trim and crimp the edges.
- Whisk the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt together until smooth for the filling.
- Arrange the pecan halves in the bottom of the pie crust.
- Pour the filling mixture over the pecans.
- Bake for 50-60 minutes until the filling is set but still jiggles slightly in the center.
- Cool completely on a wire rack before slicing, which takes about 2-3 hours.
Nutrition
Notes
Serve at room temperature or slightly warm. Goes well with vanilla ice cream or whipped cream. Sprinkle a bit of sea salt for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
