Pecan Pie with Brown Sugar
A comforting classic with a rich brown-sugar-sweetened filling packed with pecans, nestled in a flaky homemade crust—perfect for holiday tables or cozy nights in.
Equipment
- 9-inch pie pan
Ingredients
Crust
- 2 cups all-purpose flour (spooned & leveled)
- 1½ tablespoons sugar
- 1 teaspoon salt
- ½ cup butter chopped
- 6 tablespoons butter-flavored Crisco
- ¼ cup ice water
Filling
- ½ cup butter melted
- 3 large eggs
- ¼ cup granulated sugar
- 1 cup packed brown sugar
- ½ cup corn syrup
- 1 tablespoon milk
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 1 tablespoon lemon juice fresh
- 1 tablespoon flour
- ½ cup toffee bits optional
- 2 cups pecans chopped, toasted optional
Instructions
- Prepare crust: combine flour, sugar, and salt; cut in butter and Crisco until it resembles coarse crumbs. Add ice water gradually, form dough, chill 30 min.
- Roll out chilled dough into a 12-inch circle; line a 9-inch pie pan, trim and flute edges. Pre-bake crust 10-12 minutes at 350 °F, then cool slightly.
- Preheat oven to 350 °F (175 °C).
- In a bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, corn syrup, milk, vanilla, salt, lemon juice, and flour until smooth.
- Fold in chopped pecans and toffee bits if using.
- Pour filling into crust-lined pan.
- Bake for 40-45 minutes, or until filling is set but still slightly wobbly in center. Cover edge with foil if browning too quickly.
- Let cool at room temperature for at least 2 hours before slicing.
Notes
Brown sugar gives a deeper, butterscotch-like flavor. Cooling thoroughly ensures clean slices. Add optional mix-ins like chocolate chips or bourbon for twists.