Southern Pecan Pie

Step 1

Set the oven to 375°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.

Step 2

In a medium bowl, combine 1.25 cups flour and 0.25 teaspoon salt by stirring with a fork until even.

Step 3

Add the cold cubed butter to the flour mixture, then use your fingers to rub the butter into the flour, breaking it into pea-sized pieces, until the mixture looks like coarse breadcrumbs with some pea-sized lumps still visible.

Step 4

Sprinkle 3 tablespoons of ice water over the mixture, one tablespoon at a time, stirring gently with a fork after each addition until the dough just begins to hold together when squeezed.

Step 5

Press the dough firmly into a 9-inch pie dish, covering the bottom and sides evenly, then use a fork to prick the bottom all over to prevent puffing.

Step 6

Place the pie dish in the preheated 375°F oven and bake for 10 minutes until the crust is set but not browned, then remove and set aside.

Step 7

Spread the 2 cups pecan halves in a single layer on a baking sheet and place in the 375°F oven for 8 minutes, stirring once halfway through, until fragrant and slightly darker.

Step 8

Remove the pecans from the oven, let cool for 2 minutes, then roughly chop them into 1/2-inch pieces by cutting them across the grain on a cutting board.

Step 9

In a small saucepan, melt 0.25 cup butter over medium heat, swirling the pan occasionally, until the butter is fully liquid and foamy, about 2 minutes.

Step 10

Pour the melted butter into a large mixing bowl, then add 1 cup brown sugar and whisk together using a wire whisk until combined and no lumps of sugar remain, about 1 minute.

Step 11

Crack the 3 eggs into the bowl one at a time, whisking after each addition until fully mixed in and the mixture looks smooth.

Step 12

Pour in 1 cup corn syrup and 1 teaspoon vanilla extract, then whisk until the filling is uniform and glossy, about 30 seconds.

Step 13

Fold the chopped pecans into the filling using a rubber spatula, lifting from the bottom and folding over the top, rotating the bowl a quarter turn after each fold, until the pecans are evenly distributed throughout.

Step 14

Pour the pecan filling slowly into the partially baked pie crust, spreading it evenly with the spatula so the pecans are distributed evenly across the surface.

Step 15

Place the filled pie in the 375°F oven and bake for 50 minutes, until the filling is set at the edges but still slightly jiggly in the very center when you gently shake the pan.

Step 16

Remove the pie from the oven and place on a wire cooling rack or heat-safe trivet on the counter to cool for 2 hours at room temperature before slicing.

Step 17

Slice the pie using a sharp knife dipped in hot water and wiped clean between each cut to create clean slices, then serve warm or at room temperature.