For many, the end of a year means bringing something to a holiday celebration, be it a gift, dish, or dessert. Luckily, SmittenKitchen has you covered with this detailed and delicious recipe for pecan pie, a dish that is always a crowd-pleaser. So, get your favorite cooking instruments ready and prepare the dessert that is perfect whether it’s fresh out of the oven or days later beneath a scoop of Vanilla ice cream.

Ingredients for Pecan Pie:

For the crust:

• 1 ¼ cups of all-purpose flour
• 1 ½ teaspoon of granulated sugar
• ½ teaspoons of fine sea salt or fine table salt
• 1 stick (4 ounces) of cold, unsalted butter
• ¼ cup of cold water, plus an additional tablespoon if needed

For the filling:

• 6 tablespoons of unsalted butter
• 1 packed cup of dark brown sugar
• ¾ cup of cane sugar syrup
• 1-2 pinches of sea salt
• 2 cups of pecan halves (preferably fresh)
• 1 teaspoon of apple cider vinegar
• 1 tablespoon of vanilla extract
• 3 large eggs

Recipe for Pecan Pie:

1. Begin preparing your pie dough by cutting your butter into chunks and then work the pieces into a combination of flour, salt, and sugar in a large bowl. Work the butter into the flour until the mixture begins to resemble a coarse meal and the largest bits of butter are very small.
2. Next, add ¼ cup of your very cold water into the mixture and stir it with a spoon until large slums begin to form. Knead the dough together with your hands and then wrap the dough in a sheet of plastic wrap. Refrigerate it for at least one hour and at maximum 48 hours.
3. Prepare the pie crust by sprinkling flour on your countertop and rolling your dough into a 12 to 13-inch circle-adjacent shape. Fold the dough gently into quarters without creasing it and transfer it to a 9-inch standard pie plate. Unfold the dough and trim the overhanging pieces to about ½ of an inch. Fold the overhand under the edge of the pie crust and crimp it decoratively. Place it in the refrigerator afterward.
4. Preheat your oven to 350°F and begin to prepare the filling by spreading your pecans out onto a rimmed baking sheet and then toasting them in the oven for 10 to 12 minutes. Throughout the process, be sure to stir them once or twice so that they toast evenly.
5. Combine your butter, brown sugar, cane syrup, and a pinch of salt into a medium saucepan and cook it for 2 minutes. Remove it from the heat and stir in the pecans, cider vinegar, and vanilla. Pour it all into a bowl so that it cools faster and set the mixture to the side for about 5 to 10 minutes so that it can cool a little. Combine your three eggs into the mixture by whisking your eggs one at a time and top it all off by carefully pouring the mixture into your prepared pie shell.
6. Bake the pie for 40 to 45 minutes until the edges are set and puffed slightly and the center is slightly firm to the touch. Cool the pie on a rack, and serve while it’s slightly warm or at room temperature.

Notes:

• Be sure that you toast your pecans to truly bring out their flavor during the baking process.
• In order to avoid your brown sugar becoming unnoticeable in the end product, always use dark brown sugar in place of light brown sugar. The additional molasses helps to keep the flavor intact.
• If your pecan pie comes out of the oven and is too sweet or “gooey,” you can add a small amount of cider vinegar to counteract that taste and texture.

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