Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2-3 tablespoons ice water
For the Pecan Filling:
- 1 cup pecan halves
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the Pie Crust:
- In a food processor, pulse together the flour, sugar, and salt.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, and pulse until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the excess and crimp the edges.
- Prebake the Crust:
- Preheat your oven to 375°F (190°C).
- Line the pie crust with parchment paper and fill it with pie weights or dried beans.
- Bake for about 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes until the crust is golden. Let it cool.
- Prepare the Pecan Filling:
- Arrange pecan halves over the prebaked crust.
- In a bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until well combined.
- Pour the mixture over the pecans.
- Bake the Pie:
- Reduce the oven temperature to 350°F (175°C).
- Bake the pie for 40-45 minutes or until the filling is set and slightly puffed.
- Cool:
- Allow the pie to cool completely on a wire rack.
- Prepare the Whipped Cream Topping:
- In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve:
- Once the pie is cooled, slice and serve with a dollop of whipped cream on top.
- Enjoy:
- Relish in the rich and delicious flavors of your homemade Pecan Cream Pie!