Pecan Pie Recipe

Make dough

In a large bowl combine 1 1/2 cups all-purpose flour, 1/4 tsp salt and 1 tsp granulated sugar. Cut in 1/2 cup cold cubed unsalted butter and 1/4 cup cold cubed vegetable shortening with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add water and chill

Drizzle 3 tablespoons ice water over the mixture, tossing gently with a fork until dough just comes together when pressed. If needed add up to 1 more tablespoon water. Gather into a disk, wrap tightly in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

Roll and blind-bake

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 12-inch circle. Transfer to a 9-inch (23 cm) pie dish, trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment, prick bottom lightly with a fork, and bake 8–10 minutes more until just set and lightly golden. Reduce oven temperature to 350°F (175°C) for filling bake.

Prepare filling

In a medium bowl whisk 3 large eggs until combined. Whisk in 1 cup light corn syrup, 3/4 cup packed light brown sugar, 1/4 cup melted unsalted butter, 1 tsp vanilla extract and 1/4 tsp kosher salt until smooth and glossy.

Assemble pie

Scatter 2 cups pecan halves evenly over the pre-baked pie crust. Pour the filling mixture over the pecans, allowing the nuts to float and distribute evenly. Gently tap the pie dish on the counter to release any air bubbles.

Bake pie

Bake at 350°F (175°C) for 45–55 minutes until filling is set at the edges but still slightly jiggly in the center (it will firm as it cools). If the crust or pecans brown too quickly, cover loosely with foil for the last 15 minutes. Remove from oven and cool on a wire rack at least 2 hours to finish setting.

Make caramel

While the pie cools, make the caramel. In a medium heavy-bottomed saucepan over medium heat, melt 1/2 cup granulated sugar, stirring constantly with a heatproof spatula or wooden spoon. Once it melts and turns an amber color, add 2 tablespoons unsalted butter and stir until incorporated. Remove from heat and carefully whisk in 3 tablespoons warmed heavy cream (mixture will bubble). Stir in 1/2 tsp vanilla extract and 1/8 tsp fine salt. Let cool slightly to thicken, about 5 minutes.

Drizzle

When pie is cooled and filling set, drizzle caramel over the top in a decorative pattern. Reserve some caramel for serving if desired.

Slice pie and serve each piece with a scoop of vanilla ice cream and an extra drizzle of warm caramel. For best texture, serve once the pie has cooled and the filling is fully set (about 2 hours after baking).