Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the pecan filling:
- 1 1/2 cups pecan halves
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the whipped cream topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
For the crust:
- In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, and pulse until the dough starts to come together.
- Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim the excess dough and crimp the edges.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10 minutes or until the crust is golden brown. Allow it to cool.
For the pecan filling:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt.
- Stir in the pecan halves.
- Pour the pecan filling into the pre-baked pie crust.
- Bake for 45-50 minutes or until the center is set.
- Allow the pie to cool completely before refrigerating for at least 2 hours.
For the whipped cream topping:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the cooled pecan pie.
- Optionally, garnish with additional pecan halves.
- Slice and enjoy your classic Pecan Cream Pie!