Irresistible Pecan Pie

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins To Make the Crust: In a medium bowl, whisk together the flour, salt, and white sugar. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 35 mins Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. (35 minutes)

Recipe View 20 mins On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges. Refrigerate the crust for 15 minutes. (20 minutes)

Recipe View 5 mins To Make the Pie Filling: In a medium bowl, whisk together the eggs, light corn syrup, dark corn syrup, brown sugar, melted butter, and a pinch of salt. Stir in the finely crushed pecans. (5 minutes)

Recipe View 5 mins Spread the quartered pecans evenly over the bottom of the chilled pie crust. Pour the syrup mixture over the pecans. Arrange the pecan halves on top in a decorative pattern. (5 minutes)

Recipe View 1 hrs Bake in the preheated oven for 50-60 minutes, or until the filling is set but still slightly wobbly in the center. If the crust starts to brown too quickly, cover the edges with aluminum foil. (60 minutes)

Recipe View 2 hrs Let the pie cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set properly. (120 minutes)