This easy pecan pie recipe is a must for your holiday dessert table! Made with a flaky, buttery homemade crust and a simple filling made with plenty of crunchy pecans - this pie is perfect for Thanksgiving and Christmas.
In a food processor (or a bowl) add flour and salt. Pulse (or cut) butter into flour mixture. Continue to pulse a few more times until butter is pea sized. Pulse in ice water, 1 tablespoon at a time, until dough begins to come together. (Test your dough by pinching some together with your fingers. If it holds together, it is ready.) Remove from food processor (or bowl) onto a lightly floured surface.*
Roll out your pie dough into a large circle and place into a 9" pie plate. Cut away any excess crust and form the edges as desired.
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add granulated sugar, brown sugar, salt, corn syrup, vanilla, melted butter, and eggs. Whisk until fully combined.
Pour pecans into empty pie crust and spread into an even layer. Pour pie filling over pecans.
Cover pie loosely with foil and bake for 30 minutes.
Remove foil and bake for an additional 20-30 minutes, or until middle of pie is mostly set (it will jiggle slightly). If pie is very jiggly and liquid, continue baking until mostly set. Pie will continue to set as it cools.
Place pie on the counter to cool for several hours before serving.
*If making in advance, form dough into a disc and wrap in plastic. Place in refrigerator to chill until ready to use (dough can be made up to 2 days in advance and kept in the refrigerator).
Optionally, top your pie with whipped cream or vanilla ice cream when serving.
Leftover pie can be kept in the refrigerator for 3-4 days in a sealed container or tightly wrapped with foil.
Pecan pie can be made a day ahead to save time on busy holidays. Pie can be served cold, or brought to room temperature on the countertop for 30 minutes before serving.