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A classic Thanksgiving dessert, this gooey pecan pie recipe is Los Angeles chef Lee Hefter’s favorite. Top it with a ice cream or a dollop of whipped cream. Plus:  More Dessert Recipes and Tips 

November 2004

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Credit: © John Kernick

Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Yield:
makes one 9-inch pie
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Ingredients

Pastry
Filling

Directions

MAKE THE FILLING
  • In a food processor, pulse the flour with the salt and sugar. Add the butter and pulse several times until it's the size of small peas. Sprinkle on the ice water and pulse just until the crumbs are evenly moistened. Turn the pastry onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes.

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  • Preheat the oven to 350°. Position a rack in the bottom third of the oven. On a lightly floured surface, roll out the pastry to a 13-inch round. Ease the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Refrigerate until firm.

  • In a medium bowl, whisk the eggs with the sugar and salt. Whisk in the light and dark corn syrups, butter and vanilla until combined. Stir in the pecans. Pour the filling into the pie shell and arrange the pecans in a decorative pattern. Cover the rim of the pie with foil strips and bake the pie for 50 minutes, or until the crust is golden and the filling is puffed but still slightly jiggly. Remove the foil strips and let the pie cool completely before serving.

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