Pecan Pie
It wouldn't be Christmas without serving up this holiday classic. Top it with a dollop of freshly whipped cream to make it extra special.
Equipment
- 1 9 inch pie pan
Ingredients
For the pie crust:
- 3 cups flour
- 1 tsp salt
- ¾ cup shortening
- ¾ cup cold butter, cut into small pieces
- 1 large egg, beaten
- 1 tbsp white vinegar
- 5-6 tbsp ice water
For the pecan filling:
- 3 large eggs, beaten
- ½ cup sugar
- 1 cup light corn syrup
- 1 tsp vanilla
- 1½ cups pecans, roughly chopped
Instructions
Make the pie crust:
- Preheat oven to 350°F.
- In a large mixing bowl stir together the flour and salt.
- Add butter cubes and shortening to the bowl.
- Using a pastry cutter, work the ingredients together until you have a crumbly mixture.
- Add the beaten egg, vinegar and 5 tablespoons ice water.
- Stir together, adding more water, a tablespoon at a time, until a soft dough forms.
- Use your hands to form dough into a ball.
- Don't overwork the dough.
- Flour work surface and roll out dough to a 14 inch circle.
- Place pie crust in a pie pan.
- Crimp edges rolling excess dough under to form a decorative edge.
- Bake crust for 10 minutes until lightly browned.
Make pecan filling:
- Beat eggs in a large mixing bowl.
- Add sugar, corn syrup and vanilla. Stir to combine.
- Add chopped pecans to the bowl and stir until the nuts are completely coated with the corn syrup mixture.
- Spoon pecan filling into pre-baked pie crust.
- Bake pie for 30-40 minutes or until the filling is set in the center and barely jiggles.