Ingredients and Weight:
- 1 cup (120g) granulated sugar
- 1 cup (120g) light brown sugar
- 1 cup (2 sticks / 227g) unsalted butter, softened
- 3 large eggs
- 1/2 cup (120ml) light corn syrup
- 1 teaspoon (5ml) vanilla extract
- 2 cups (180g) pecans, chopped
For the Pie Crust:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon (2.5g) salt
- 1/2 cup (113g) unsalted butter, cold and cut into small cubes
- 1/4 to 1/3 cup (60-80ml) ice water
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
For the Pie Crust:
- In a large bowl, whisk together the flour and salt.
- Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
For the Filling:
- Preheat oven to 350°F (175°C).
- Grease a 9-inch (23cm) pie plate.
- Roll out the pie crust dough into a circle about 12 inches (30cm) in diameter.
- Transfer the dough to the prepared pie plate and trim the edges.
- In a large bowl, whisk together the granulated sugar, brown sugar, butter, eggs, corn syrup, and vanilla extract.
- Stir in the chopped pecans.
- Pour the filling into the pie crust.
To Bake:
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Let the pie cool completely before slicing and serving.
Nutritional Information:
Per serving (1 slice):
- Calories: 450
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 50g
- Protein: 6g
Dish Characteristics:
- Rich, gooey, and decadent
- Sweet and nutty flavor
- Flaky and buttery crust
User Comments:
- "This pecan pie is the best I've ever had! The filling is perfectly sweet and the crust is flaky and buttery." - Amy
- "I love the combination of flavors in this pecan pie. It's the perfect dessert for a special occasion." - John
- "This pecan pie is so easy to make and it always turns out perfect. My family loves it!" - Sarah
Special Precautions and Tips:
- For a richer flavor, use dark corn syrup instead of light corn syrup.
- To prevent the crust from burning, cover the edges with aluminum foil during the last 15 minutes of baking.
- Let the pie cool completely before slicing to prevent the filling from breaking.
