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
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)
1/2 cup dark corn syrup, Karo
1/2 cup light corn syrup, Karo
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.