Brenda Gantt Pecan Pie Recipe
Love sweet, nutty treats? This Brenda Gantt pecan pie recipe is pure Southern magic. Brenda Gantt shares simple and heartfelt recipes from her Alabama kitchen.
Ingredients
- 1 1/4 cups all-purpose flour.
- 1/2 teaspoon salt.
- 1/2 cup cold unsalted butter cubed.
- 3-4 tablespoons ice water.1 cup granulated sugar.
- 3/4 cup light corn syrup.
- 1/4 cup unsalted butter melted.
- 3 large eggs beaten.
- 1 teaspoon vanilla extract.
- 1/4 teaspoon salt.
- 1 1/2 cups pecan halves fresh or toasted.
- Optional: 1 tablespoon bourbon for extra flavor.
Instructions
Make the Pie Crust
- Mix flour and salt in a bowl. Cut in cold butter with a fork until crumbly. Add ice water, one tablespoon at a time. Stir until dough forms. Do not overwork it. Press into a disk.
- Wrap in plastic. Chill for 30 minutes. Roll out on floured surface. Fit into 9-inch pie dish. Trim edges. Crimp for pretty look. Poke bottom with fork. Chill crust while preheating oven to 350°F (175°C).
Prepare the Filling
- In a saucepan, combine sugar, corn syrup, and melted butter. Heat over medium and stirring until smooth. About 5 minutes. Remove from heat. Let cool slightly.
- In a bowl, whisk eggs, vanilla, salt and bourbon if using. Slowly pour in warm syrup mix. Whisk well. Stir in pecan halves. Let pecans soak for 5 minutes. This makes filling thick and nutty.
Assemble and Bake the Pie
- Pour filling into chilled crust. pecans will float to top. Place pie on baking sheet. Bake at 350°F for 50-60 minutes. Edges should be set, but center jiggles a bit.
- Like gelatin. Check at 45 minutes. Cover crust with foil if browning too fast. Pie is done when knife in center comes out clean. Cool on rack for 2 hours. Filling firms up as it cools.
Slice and Serve
- Run knife around edges. Slice into 8 wedges. Serve warm or at room temp. Add whipped cream if you like. Store leftovers covered. This how to make Brenda Gantt pecan pie step feels like a hug from the South.
Notes
- Use fresh pecans for best crunch. Toast them lightly in oven for 5 minutes.
- Room temp eggs prevent cracks in filling.
- Chill dough well to avoid soggy crust.
- Variation: Add chocolate chips to filling for turtle pie twist.
- Variation: Swap half corn syrup for maple syrup for woodsy flavor.
- Blind bake crust 10 minutes if you like extra crisp.
- Brush crust with egg wash for golden shine.
- Let pie cool fully before cutting. Patience makes perfect slices.