Description
This classic pecan pie with a buttery streusel topping is rich, gooey, and utterly irresistible. The caramelized pecan filling pairs perfectly with the crunchy oatmeal streusel for the ultimate dessert experience.
Ingredients
Scale
- For the pie crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¼ cup ice water
- For the filling:
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs
- ⅓ cup unsalted butter, melted
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2¾ cups pecan halves
- For the streusel topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C).
- Make the crust: In a food processor, pulse flour and salt to combine. Add cold butter and pulse until pea-sized crumbs form. Add ice water 1 tablespoon at a time, pulsing until dough comes together. Press into a disk, wrap in plastic, and chill for 1 hour.
- Roll out dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess, and crimp edges. Freeze for 15 minutes.
- For the filling: In a bowl, whisk together corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth. Stir in pecans. Pour into prepared crust.
- For the streusel: In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in butter with a pastry blender until crumbly.
- Sprinkle streusel evenly over the filling.
- Bake for 50-60 minutes, or until filling is set and crust is golden. Cover edges with foil if needed to prevent burning.
- Cool completely on a wire rack before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For best results, use fresh pecan halves and chill the crust well before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 620 kcal
- Sugar: 52g
- Fat: 33g
- Carbohydrates: 78g
- Protein: 7g