Pecan Pie

My family loves a traditional Pecan Pie. For years I’ve wanted a more creative pie, like adding chocolate, but, no, no, they tell me. So I no longer ask them; I give them what they want! 

Here is my traditional Pecan Pie that graces our Christmas table each year. It’s easy and delicious!

Traditional Pecan Pie

Pie Crust 

1-1/4  cups  all-purpose flour

1/4  teaspoon  salt

1/3  cup  shortening, Crisco

4  – 5 tablespoons  cold water

1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.

2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.

3. On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle about 12 inches in diameter.

4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Or you can use a pre-made pie crust(I like Pillsbury refrigerated pie crust)

Filling

1/2 cup dark corn syrup, Karo

1/2 cup light corn syrup, Karo

3 eggs

1 cup of sugar

2 Tbs. butter, melted, Cabot Creamery

1 tsp vanilla extract

1 1/2 cups pecans halves

Pre-heat oven to 350 F. Whisk the first five ingredients thoroughly. Pour into the pie crust. I like to place the pecan halves in a circular design.

Bake on the center rack of the oven for 55 to 60 minutes. Do not overbake.

TIP: Pie is done when the center reaches 200 F. Tap center surface of pie lightly; it should spring back when done. Don’t overbake.

Enjoy!

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