Audrey's Pecan Pie

Course Dessert
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Refrigerate 30 minutes
Total Time 1 hour 40 minutes
Servings 1 pie


Pecan Filling

  • 3 whole eggs
  • 1 cup granulated sugar
  • 1/2 cup dark corn syrup
  • 1/2 cup creme fraiche can substitute heavy cream
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flake sea salt
  • 2 cups whole raw pecans


  • 2 1/2 cups all-purpose flour
  • 1 cup 2 sticks or 8 ounces unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon flake sea salt
  • 1 teaspoon granulated sugar
  • 4 to 8 tablespoons ice water


  1. Pre-heat the oven to 375 degrees Fahrenheit. For the crust, combine the flour, sugar and salt in a food processor. Add the butter and pulse 8 times. Add the ice water one tablespoon at a time until it just begins to clump together. If you pinch it and it holds together, it's ready, if not it needs more water. Knead the dough and shape it into a disc. Cover it with plastic and refrigerate it for 30 minutes.
  2. In the meantime you can make the pecan filling. In small bowl, beat eggs, sugar, salt, butter or margarine,syrup, cornstarch and cream. Stir in the vanilla extract and the pecans.
  3. Take the dough out of the refrigerator and roll it out onto a flat floured surface. Place the flattened dough over a 9 inch pie dish and trim the excess dough around the edges. The excess dough can be used to decorate the edges.Now, pour the pecan filling into the pie shell. Bake an hour and 15 minutes or until the filling is set on top and the pastry is golden brown. Serve plain or with vanilla bean ice cream.