Pecan Pie #SundaySupper #BakeForTheCure
Author: Susan Palmer
Pecan Pie is traditional made with a corn syrup filling. While I personally have no issues with corn syrup, I'm trying to make this a little healthier since we are baking for cancer. Corn syrup is still highly processed and in all honesty, you can make a mighty fine pecan pie with out it.
For the pie crust:
  • 1½ cups all-purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 10 tablespoons, cold unsalted butter, cut into ½ inch pieces
  • 5-6 tablespoons cold water
For the pie:
  • 2 cups light brown sugar, packed
  • 4 tablespoons unsalted butter, melted
  • 3 large eggs, room temperature
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups pecan halves, plus ½ pecan halves reserved
For the pie dough:
  1. In a medium mixing bowl, mix together the flour, sugar and salt. Using a pastry blender, two knives or your hands add the butter – 2 tablespoons at a time and blend until the mixture looks like pebbles.
  2. Dribble in the water until the dough just comes together, make sure there are no dry patches and it easily forms into a ball. You may not need all the water.
  3. Place on a lightly floured piece of plastic wrap, pat into a disk and refrigerate for at least 30 minutes. Dough can be made ahead.
For the pie:
  1. Pre-heat your oven to 350 degrees F:
  2. In a medium bowl, whisk together the brown sugar, melted butter, eggs, vanilla, salt and pecans.
  3. Roll the dough out to ¼ inch thickness and 9½ inches in diameter (or however round your pie plate is.) Transfer to your dish and remove excess dough.
  4. Pour in the filling and neatly arrange the remaining ½ of pecans on top.
  5. Bake for 50-55 minutes until puffed up and golden brown. I suggest placing a baking sheet on the lower rack to catch any overspill.
  6. Let cool completely prior to serving. Serve with cinnamon whip cream or vanilla bean ice cream.
Recipe by The Girl in the Little Red Kitchen at