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- Everyone has a favorite! At our house, this caramel-y rich delicious nut pie has become FIRST on the list!
- S. Chokel
Serves/Makes:6 or more slices
- For crust:
- 1-1/3 cups (325 ml) all purpose flour
- 1 tsp (5 ml) sugar
- 1/4 tsp (1 ml) salt
- 1/3 cup (80 ml) chilled solid vegetable shortening, cut into small pieces
- 1/4 cup (60 ml) (1/2 stick) chilled unsalted butter, cut into small pieces
- 2 tbsp (30 ml) (about) ice water
- For filling:
- 1 cup (225 ml) sugar
- 3 large eggs
- 1/2 cup (125 ml) light corn syrup
- 3 tbsp (45 ml) unsalted butter, melted
- 2 tsp (10 ml) vanilla extract
- 1-3/4 cups (425 ml) chopped pecans
- Mix first 3 ingredients in processor.
- Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal.
- Blend in enough water to form moist clumps.
- Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.
- Roll dough on floured work surface to 13-inch round.
- Transfer to 9-inch round cake pan with 1 1/2-inch-high sides.
- Trim to align with pan edges.
- Freeze 15 minutes before filling and baking.
- Preheat oven to 350 degrees (175 C.).
- Whisk first 5 ingredients in medium bowl to blend.
- Mix in 3/4 cup (175 ml) pecans.
- Pour into crust.
- Sprinkle with 1 cup (225 ml) pecans.
- Bake pie until set, about 1 hour 15 minutes.
- Transfer to rack; cool.
- Made since Christmas of 1997 with the best results and reviews!
From: November 1997's Bon Appetit Magazine
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