You can't resist the joy of crunchy pecans on a flaky crust.
#karosyrup #pecanpie #pie

Karo Corn Syrup's Classic Pecan Pie
For the crust, whisk together:
1 1/4 cups (155g) all-purpose flour
1 1/2 tsp granulated sugar
1/4 tsp salt
1/2 cup (110g) unsalted butter.

We're going to do that thing all the cool kids are doing and grate it Instead of cutting it into cubes.
Your butter should be nice and cold straight out of the fridge. Add the cold butter to the flour mixture with your hands.

Pour in 1/4 cup of ice water, just fish out the cubes, and toss with a fork.
It should become well hydrated and start to clump together. If it’s still too dry, add 1 tablespoon of water at a time until it starts to form into a shaggy dough.

Pour it out onto a lightly floured surface and work it into a dough.
Flatten into a disk to make it easier to roll out later. Cover with plastic wrap and throw it in the fridge for at least half an hour.

Take it out of the fridge and let it sit at room temperature for about 15 minutes. Then roll it out.
For a 9 inch pan we're going to roll it out to about 12 inches. This way we have a little bit of overhang on the edge.

When you put it in your pie pan, make sure that you're dropping it in gently and not stretching it out.
When you're doing the edge , you want about 1/2 inch of overhang to tuck underneath. Just trim it so that it's half an inch from the edge of the pan. Then you just fold it.

You can either press it down with a fork, or you can do a little ruffled edge by holding your thumb and forefinger like you're measuring an inch and pushing in from the opposite side. Then just line your fingers up again and continue all the way around.

Put that in the fridge to chill for a bit while you make the filling.

Mix the first 5 Ingredients:
1 cup Karo light corn syrup
2 eggs
3/4 cup packed brown sugar
2 tablespoons melted butter
2 teaspoons vanilla extract

Then add: 3 cups (330g) pecans
Pour that into the pie crust you've been slaving over and bake on the center rack of the oven for 60 to 70 minutes.
Cool for two hours and then put your pie in the refrigerator for 1-2 hours to let it set.

Music Credits:
Spinning the Wheels by Dusty Decks
Stone Cookies by Dusty Decks
© Dusty Decks/Epidemic Sound

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