Pecan Pie

"Topping this pie with pecan halves makes it so pretty," says Trisha.
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  • Level: Easy
  • Total: 1 hr 15 min (plus cooling)
  • Active: 20 min
  • Yield: 8 servings
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Ingredients

1 piece refrigerated pie dough

1 tablespoon all-purpose flour, plus more for dusting

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 cups pecan halves, 1 cup chopped and 1 cup left whole

1 stick unsalted butter, melted

2 tablespoons whole milk

1 1/2 teaspoons pure vanilla extract

Vanilla ice cream or whipped cream, for serving

Directions

  1. Preheat the oven to 325 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9 1/2-inch deep-dish pie plate; fold the overhanging dough under itself and crimp the edges.
  2. In a large mixing bowl, whisk the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
  3. Bake the pie for about 55 minutes. Check for doneness by shaking the pan slightly: The pie should be firm with a slight jiggle in the center. Let cool on a rack, about 2 hours. Serve topped with ice cream or whipped cream.