Classic Pecan Pie
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INGREDIENTS
For the Dough:
1 cup all-purpose flour
1 teaspoon sugar
½ teaspoon salt
½ cup (1 stick) unsalted butter, cold
4-6 tablespoons ice water
For the Filling:
3 eggs
¾ cup light corn syrup
1 cup brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons unsalted butter, melted
2 tablespoons bourbon (optional)
2 cups Mariani Shelled Pecans, divided
INSTRUCTIONS:
Make the pie dough. Mix the flour, sugar, and salt in a large bowl. Using a cheese grater, grate the cold butter into the flour mixture and toss to coat the butter shreds with the flour. Add the ice water one tablespoon at a time, stirring with a spoon after each addition, until the mixture comes together in a shaggy dough. Form the dough into a disk and wrap with plastic wrap. Place it in the fridge for 10 minutes.
Preheat the oven to 350 degrees. On a floured surface, roll out the dough into a 10-inch circle. Transfer the dough into a 9-inch pie dish. Fit the dough into the dish and crimp the edges. Cover the dough with a piece of parchment paper and fill with pie weights (if you don’t have pie weights, you can use beans or rice). Bake for 15 minutes, then set aside to cool for 5-10 minutes.
While the dough is baking, prepare the pie filling. Whisk the eggs in a large bowl. Add the corn syrup, brown sugar, vanilla extract, salt, melted butter, and bourbon (if using) to the eggs and whisk until all ingredients are combined. Add one cup of Mariani pecans to the filling mixture and mix to incorporate.
Once the pie crust has cooled, pour in the filling. Top the pie filling with the remaining cup of pecans.
Bake the pie with filling for 50 minutes.
Serve warm with vanilla ice cream.