No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie. In this pecan pie recipe, we focused on the things that matter: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most buttery crust ever.
Ingredients
- CRUST
- 1tablespoon sugar
- 1½teaspoons kosher salt
- 2cups all-purpose flour, plus more for surface
- 5tablespoons chilled unsalted butter, cut into pieces
- 3tablespoons chilled lard or vegetable shortening
- 1tablespoon apple cider vinegar filling AND ASSEMBLY
- 2cups pecan halves
- 4large eggs, room temperature, beaten to blend
- 1cup light corn syrup
- ⅔cup (packed) light brown sugar
- 1tablespoon robust-flavored (dark) molasses (not blackstrap)
- 1tablespoon vanilla extract
- 1teaspoon kosher salt
- 6tablespoons unsalted butter, melted, slightly cooled vanilla ice cream (for serving)
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