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Old Fashioned Pecan Pie
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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
  • Crust:
  • 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.
  • Filling:
  • 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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