Ingredients
Method
Prepare the Pie Crust
- In a mixing bowl, combine the flour, cold butter, and sugar. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, mixing until the dough comes together. Press into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Poke holes with a fork to prevent bubbling.
Make the Filling
- In a large bowl, whisk together the buttermilk, corn syrup, brown sugar, granulated sugar, eggs, vanilla extract, and salt until smooth.
- Stir in the pecan halves until evenly distributed.
Assemble and Bake
- Pour the filling into the prepared pie crust, spreading the pecans evenly on top.
- Bake in the preheated oven for 45-50 minutes or until the filling is set and the top is golden brown.
- Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.
Nutrition
Notes
For best results, use fresh pecans and allow the pie to cool completely before serving. Serve with whipped cream for an extra treat.