Southern Pecan Pie

Step 1

In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 teaspoon kosher salt. Cut 0.5 cup of cold unsalted butter into small cubes and scatter them over the flour. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible — this creates a flaky crust.

Step 2

Drizzle 3 tablespoons of ice water over the mixture, stirring gently with a fork until the dough just barely comes together. Don't overwork it. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you preheat the oven.

Step 3

Preheat your oven to 350°F. On a lightly floured surface, roll the dough out into a circle about 0.125 inches thick. Transfer it to a 9-inch pie dish, letting the excess hang over the edges. Fold the overhang back under itself and crimp the edges with a fork or your fingers for a rustic look.

Step 4

In a small saucepan over medium heat, melt 0.33 cup unsalted butter. Stir in 1 cup of packed light brown sugar and 0.25 cup granulated sugar, stirring constantly until fully dissolved and smooth, about 2 minutes. You want no grittiness — the sugars should feel silky when you rub a tiny amount between your fingers.

Step 5

Remove the pan from heat and let the mixture cool for 2 minutes until it's warm to the touch but not hot. In a small bowl, whisk together 3 large eggs, 2 tablespoons melted butter, 1 teaspoon vanilla extract, 0.5 tablespoon bourbon or rum if using, and 0.125 teaspoon kosher salt until well combined.

Step 6

Slowly pour the egg mixture into the sugar mixture while whisking constantly — this tempers the eggs and prevents scrambling. Whisk until fully incorporated and smooth, about 1 minute. Add 2 cups raw pecan halves and fold them in gently with a spatula until evenly distributed.

Step 7

Pour the filling into the prepared pie crust, spreading the pecans evenly throughout. Place the pie on a baking sheet — this catches any drips and makes it easier to pull out of the oven.

Step 8

Bake for 45–55 minutes. The pie is done when the filling is set at the edges but still has a slight jiggle in the center when you gently shake the pan — about 1 inch of diameter in the middle. The top should be deep golden brown. If the crust edges are browning too quickly, tent them loosely with foil after 20 minutes.

Step 9

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing — this allows the filling to set. The pie will continue to firm up as it cools. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or dollop of whipped cream.