Description
Kentucky Pecan Pie with rich caramel filling, crunchy pecans, and buttery crust – a comforting crowd-pleaser for any occasion.
Ingredients
Scale
- 1¼ cups (156g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 1 cup (200g) granulated sugar
- 1 cup (240ml) light corn syrup
- 3 large eggs, room temperature
- 2 tablespoons (28g) unsalted butter, melted
- 2 tablespoons Kentucky bourbon (traditional for authentic **Kentucky Pecan Pie**)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1½ cups (170g) pecan halves
Instructions
- Step 1: Prepare the Pie Crust In a large bowl, whisk together flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until pea-sized pieces form. Drizzle ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour. When ready, roll the dough on a floured surface into a 12-inch circle and carefully transfer to a 9-inch pie dish. Trim and crimp edges, then refrigerate while preparing the filling.
- Step 2: Preheat and Prepare Position a rack in the center of your oven and preheat to 350°F (175°C). Toast the pecans lightly on a baking sheet for 5-7 minutes until fragrant—this enhances their flavor in the finished Kentucky Pecan Pie. Set aside to cool while you prepare the filling.
- Step 3: Mix the Filling In a medium bowl, whisk the eggs until frothy. In a separate large bowl, combine sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt, stirring until smooth. Gradually add the beaten eggs to this mixture, whisking constantly until fully incorporated. The filling should look glossy and smooth.
- Step 4: Assemble and Bake Arrange about half of the toasted pecans in a single layer on the bottom of the chilled pie crust. Pour the filling mixture slowly over the pecans. Arrange the remaining pecan halves decoratively on top of the filling. They’ll rise slightly during baking for that classic Kentucky Pecan Pie appearance.
- Step 5: Bake to Perfection Place the pie on a baking sheet (to catch any potential overflow) and bake for 50-55 minutes. You’ll know your Kentucky Pecan Pie is done when the center is slightly jiggly but not liquid—it will continue to set as it cools. If the crust edges brown too quickly, cover them with foil. Cool completely on a wire rack for at least 2 hours before serving to allow the filling to set properly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 480
- Sugar: 35g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg