Sweet, nutty, and just a little flirtatious—this Pecaaaaan Piiiie is a delicious tribute to one of Harry’s most charming (and hilarious) moments in When Harry Met Sally. The rich, buttery filling and toasted pecans melt together in a golden, flaky crust that tastes like pure autumn comfort. Enjoy it warm with a glass of Frank Family Zinfandel Port, whose lush berry and spice notes mirror the pie’s deep caramel sweetness. It’s the perfect pairing for a cozy night in—because really, who could ever say no to Harry’s unforgettable pecan pie scene?
Ingredients:
| 1 1/4 Cups | All-purpose flour |
| 1/2 Teaspoon | Salt (crust) |
| 1/2 Cup | Unsalted butter, cold, cubed |
| 3-4 Tablespoons | Ice cold water |
| 1 Cup | Light corn syrup |
| 1 Cup | Packed brown sugar |
| 3 | Large eggs |
| 2 Tablespoons | Unsalted butter (melted) |
| 1 Teaspoon | Pure vanilla extract |
| ¼ Teaspoon | Salt (filling) |
| 1 ½ Cups | Pecan halves |
Instructions:
To make the crust:
- In a large bowl, combine flour and salt.
- Cut in cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until the dough comes together.
- Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Roll out and prep:
- Preheat oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
- Transfer to the dish, trim and crimp the edges, and set aside.
Make the filling:
- In a medium bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
- Stir in pecans until evenly coated.
Assemble the pie:
Pour filling into the prepared crust and spread evenly.
Bake:
- Bake for 55–65 minutes, until the center is set and the crust is golden.
- If the edges brown too quickly, cover loosely with foil.
Cool and serve:
- Let cool completely before slicing.
- Serve slightly warm with a pour of Frank Family Zinfandel Port—because, really, who could ever say no to pecaaaaan piiiie?
