Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 2 Tbsp sugar

  3. 1/2 tsp kosher salt

  4. 1 stick (1/2 cup) cold unsalted butter, cut into small pieces

  5. 2 to 3 Tbsp ice-cold water Filling

  6. 3 large eggs

  7. 1 cup light corn syrup

  8. 1/2 cup packed light brown sugar

  9. 1/4 cup unsalted butter, melted

  10. 2 tsp pure vanilla extract

  11. 1/2 tsp grated orange peel

  12. 1/4 tsp kosher salt

  13. 2 cups pecan halves Whipped cream

Instructions Jump to Ingredients ↑

  1. Crust: In a food processor, combine flour, sugar and salt. Add butter and pulse until mixture resembles coarse crumbs. Add water, 1 Tbsp at a time, pulsing until dough begins to come together. On a lightly floured surface, shape dough into a 1-in.-thick disk. Wrap in plastic and refrigerate at least 30 minutes or up to 3 days.

  2. Heat oven to 350ºF.

  3. On a lightly floured surface, roll disk into a 12-in. round. Transfer to a 9-in. pie plate, easing onto bottom and sides of the plate. Cut the dough along the edge, leaving a 1-in. border. Fold the edge of dough underneath itself to create a thicker ½-in. border that rests on the lip of the pie plate.

  4. Filling: In a large bowl, whisk together eggs, corn syrup, brown sugar, butter, vanilla, orange peel and salt; fold in pecans. Scrape into the crust.

  5. Bake until center of filling is set, 45 to 50 minutes. Let cool completely. Serve with whipped cream, if desired.


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