159 - Pecan Pie

IMG_4221.jpg
IMG_4221.jpg

159 - Pecan Pie

50.00
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Pecan Pie

Crust:

1 cup all purpose flour

1/2 tsp salt

1/3 cup plus 1 Tbs shortening

2-3 Tbs cold water

Mix flour and salt.  Cut in shortening with a fork or pastry blender, adding water gradually until mixture looks like fine crumbs.  Form dough into ball.  Do not overwork.  roll out dough on floured wax paper.  Pick up waxed paper with crust, lay over pie pan crust-side down and peel off waxed paper.  Gently push crust into pan.  Trim overhanging edges.  Roll remaining dough into ropes and lay on crust edge.  Make fancy by pressing with fork to make fluted edge.  Cover with pie crust shield if available.

 

Filling:

1 cup dark Karo syrup

1 cup sugar

pinch salt

2 Tbs melted butter

1 tsp vanilla

3 whole eggs, slightly beaten

1 1/2 cup pecans pieces (for show pie, use 1 cup pecan pieces, 1 cup pecan halves or enough to cover pie in concentric circles.)

Preheat oven to 350 degrees.  Combine syrup, sugar, salt, butter and vanilla.  Mix well.  Add slightly beaten eggs.  pour into 9-inch unbaked pie shell (not deep dish).  Bake for 50-55 minutes or until center springs back to the touch