Aunt Martha likes to stick to the classics, and when the classics taste as good as this, it’s hard to argue with her! Aunt Martha’s Pecan Pie is the quintessential pecan pie; the buttery crust is sugary, syrupy, and loaded with so, so many crunchy, buttery pecans. It’s not even all that hard to make or to perfect! Whether Thanksgiving is right around the corner or months away, you’ll be finding a reason to whip up Aunt Martha’s Pecan Pie!
Ingredients
- 1 1/2 cups all-purpose flour, plus more, to taste, for dusting the work surface
- 1/2 teaspoon salt, plus more, to taste
- 2 tablespoons white sugar
- 1/2 cup butter, chilled, plus 3 tablespoons, melted, divided
- 4 tablespoons ice water
- 3 eggs, beaten
- 3/4 cup light corn syrup
- 2 tablespoons dark corn syrup
- 3/4 cup light brown sugar
- 1/2 cup pecans, finely crushed, plus 1 cup, quartered, plus 1 cup, halved
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a medium bowl, add 1 1/2 cups of the flour, 1/2 teaspoon of the salt, and the white sugar and stir to combine.
Step 3 –Cut 1/2 cup of the chilled butter into the flour mixture until it resembles coarse crumbs.
Step 4 –Gradually pour the ice water over the butter-flour mixture and stir until the dough comes together enough to form a ball.
Step 5 –Using the extra flour, lightly dust a work surface.
Step 6 –On the prepared surface, flatten the dough ball with a rolling pin.
Step 7 –Roll the dough out into a circle 1-inch larger in diameter than a 9-inch pie dish.
Step 8 –Place the pie shell into the pie dish and refrigerate until the pie filling is completed.
Step 9 –In a medium bowl, add the eggs, the light corn syrup, the dark corn syrup, the light brown sugar, the remaining melted butter, the extra salt, and 1/2 cup of the finely crushed pecans and mix to combine.
Step 10 –Spread 1 cup of the quartered pecans over the bottom of the refrigerated pie crust.
Step 11 –Pour the filling mixture over the top of the quartered pecans.
Step 12 –Arrange the remaining 1 cup of the pecan halves on top of the filling mixture.
Step 13 –Bake until the pie is set, about 1 hour.
Step 14 –Let the pie cool for 1 hour.
Step 15 –Serve.
