Ingredients
- Pie Crust:
- 1¼ cups plain white flour (all-purpose flour)
- ¼ teaspoon salt
- 2 teaspoons white sugar
- 115 g (1 stick) unsalted butter, cold and cut into 1cm cubes
- 2.5–3 tablespoons ice-cold water
- Pecans:
- 1¼ cups pecans (to decorate top)
- 1¼ cups pecans (for filling)
- Filling:
- 3 eggs
- 1 cup (200 g) brown sugar, packed
- 60 g (4 tablespoons) unsalted butter, melted
- ¾ cup (185 ml) light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Make the Pie Crust: In a food processor, pulse flour, salt, and sugar twice. Add butter and pulse 5 times until mixture resembles coarse crumbs. With processor running on low, add 2.5 tablespoons of water and blend for 7–10 seconds until crumbly clumps form. If it doesn’t come together when pinched, add another ½ tablespoon water.
- Turn out dough onto a work surface, form into a ball, and flatten into a disc. Wrap in plastic wrap and chill for 30 minutes.
- Toast the Pecans: Preheat oven to 180°C/350°F. Spread 1¼ cups of pecans on a baking sheet and toast for 3–5 minutes, until fragrant. Chop and set aside. Reserve the remaining 1¼ cups of pecans for topping.
- Roll Out Crust: On a floured surface, roll out dough into a 25cm (12-inch) circle. Transfer to a 22cm (9-inch) pie tin. Trim and crimp edges. Line with parchment and add pie weights. Bake at 180°C/350°F for 20 minutes. Remove weights and let cool for 5 minutes.
- Make the Filling: In a large bowl, whisk eggs. Add brown sugar, melted butter, corn syrup, vanilla, and salt. Whisk until smooth. Stir in chopped toasted pecans.
- Assemble Pie: Pour filling into the crust, filling up to about 1cm from the top. Arrange whole pecans on top in desired pattern.
- Bake: Bake at 180°C/350°F for 50 minutes, checking at 40 minutes. The center should jiggle slightly but feel soft to the touch. Cover loosely with foil if crust or pecans brown too quickly.
- Cool: Let pie cool completely for 2–4 hours to allow the filling to set before slicing.
- Serve: Slice and serve as-is or with whipped cream or ice cream.
Notes
- For an easier crust to work with, use an egg-based pie crust (see original recipe notes).
- If you don’t have corn syrup, use golden syrup or a mix of maple syrup and honey (note flavor will change).
- To store, keep covered at room temp for up to 2 days or refrigerated for up to 4 days.
- Let cool completely before slicing to ensure clean cuts and set custard.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Sweet Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35 g
- Sodium: 160 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
