Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 3 eggs, lightly beaten
- 1 cup sugar
- 1 cup light corn syrup
- 3 Tablespoons butter
- 1 teaspoon vanilla
- 1 cup broken pecans
- 1 unbaked 9-inch pie shell, OR (recipe below)
- 10 to 12 pecan halves
- Pie shell:
- 1-1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3 Tablespoons water
This recipe originated in Alabama.
Makes: 1 (9 inch) pie
Prep time: 15 minutes
Baking time: 50 minutes
Tip:
Pecan pie is best when served at room temperature or slightly warm.
Pie Shell:
Coming sifted flour and salt in a mixing bowl. Cut in shortening until uniform but coarse. Sprinkle on 3 Tablespoons cold water. Mix with a fork until you can shape mixture into a ball. Roll out to fit a 9 inch pie pan. Place in pan, trim and flute edge.
Pie Filling:
Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces.
Pour filling into prepared pie shell.
Arrange the pecan halves around the inside edge.
Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 40 minutes longer, or until the center is firm.
Cool to room temperature before cutting.
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