Description:

Everyone has a favorite! At our house, this caramel-y rich delicious nut pie has become FIRST on the list!

Source:

S. Chokel

Serves/Makes:6 or more slices

Ingredients

• 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

Preparation

• 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.

Comments

Made since Christmas of 1997 with the best results and reviews!

From: November 1997's Bon Appetit Magazine