Classic Pecan Dessert (Printable Version)
Flaky crust paired with a rich, nutty filling for a timeless dessert experience.
# What You'll Need:
→ Crust
01 -
1 1/3 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1/2 cup Crisco shortening
04 -
3 tablespoons cold water
→ Filling
05 -
3 medium eggs
06 -
1/2 cup brown sugar
07 -
1/2 cup granulated white sugar
08 -
1/2 cup dark corn syrup
09 -
1/2 cup light corn syrup
10 -
1 teaspoon vanilla extract
11 -
1 teaspoon salt
12 -
2 tablespoons unsalted butter, melted
13 -
1 tablespoon all-purpose flour
14 -
2 cups pecan halves
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F and prepare a 9-inch deep pie dish.
02 -
Combine flour, salt, and Crisco using a pastry cutter or fork until pea-sized crumbs form. Gradually add cold water, one tablespoon at a time, until dough holds together.
03 -
On a dampened surface with wax paper, roll dough into a circle about 1 inch larger than the pie pan. Fold edges upward and thicken them, then crimp edges with your fingers to form a scalloped pattern.
04 -
Place the crust in the pie dish and refrigerate while preparing the filling.
05 -
Beat eggs and both sugars until blended. Add corn syrups, salt, vanilla, and melted butter; beat until smooth. Stir in flour until fully incorporated.
06 -
Pour the filling into the chilled crust, then arrange pecan halves in circular patterns atop the filling.
07 -
Optionally, lightly brush the crimped crust edges with an egg wash made from 1 whisked egg and 1 teaspoon water or milk to achieve a golden finish.
08 -
Bake at 350°F for 45 minutes. If crust or top browns prematurely, tent with foil without touching the pie. Continue baking 10 to 20 minutes until filling is set but not shaky. Cooling before serving is recommended.
# Additional Notes:
01 -
When substituting butter for shortening in the crust, keep butter very cold and handle the dough minimally to maintain flakiness. Chill dough if too soft before rolling.