A pecan pie with a self-explanatory name: anyone who has a slice will come back begging for more!
1 ½ cups + 1 tbsp, divided
½ tsp. + a little more for the filling
½ cup, refrigerated + 3 tbsp., melted
Light corn syrup
Dark corn syrup
Light brown sugar
1 ½ tsp.
- Preheat oven to 350°F/180°C/Gas Mark 4.
- Add flour, white sugar, and ½ tsp. salt to a medium bowl; whisk to aerate.
- Transfer the mixture to the work surface or a cutting board; use a knife to cut in refrigerated butter until you get a crumb-like mixture.
- Return the mixture into the bowl. Sprinkle icy water in small portions over the dough crumbs and stir to combine. When the dough becomes sticky enough to be shaped into a ball and hold the shape, stop adding water.
- Use a pencil to trace a circle that is bigger in diameter than your pie dish on a piece of parchment paper. Turn the paper pencil-side down and roll the dough out to completely fill the traced circle.
- Use a rolling pin to transfer the dough into the pie dish and keep chilled while making the filling.
Making the filling and assembly:
- In another bowl, beat eggs with both kinds of corn syrup, melted butter, brown sugar, vanilla extract, a pinch of salt, a tablespoon of flour, and crushed pecans.
- Remove the pie shell from the refrigerator; arrange the pecan quarters in the bottom of the pie shell in one even layer. Sprinkle with cinnamon.
- Pour the sweet mixture over the pecans; arrange halved pecans on top in neat circles or any other pretty pattern.
- Bake for about 1 hour. Remove from oven; let sit at room temperature for 1 hour before serving.
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