As finals week quickly approaches, I am reminded how busy this time of the year is and why I’m thankful for the hefty amount of Thanksgiving leftovers my mom sent with me. My favorite leftover is of course my mother’s beloved pecan pie. While I may be a bit biased, I have never tasted a pecan pie that is better than my family’s recipe. This recipe is perfect not only for Thanksgiving but also for the upcoming Holidays.
To begin making the best pie, you need to make the best crust. And to make the best crust it absolutely must be homemade!
For a one-crust pie, you will need:
1/3 cup and 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose* or unbleached flour
1 teaspoon salt
4 or 5 tablespoons cold water
1. Cut shortening into flour and salt, using pastry blender, until particles are the size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistening and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary.)
2. Gather pastry in to a ball. Shape into flattened round on lightly floured board.
3. Roll Pastry into circle 2 inches larger than the upside-down pie plate for a 9 X 1 ¼ with floured covered rolling pin. Fold pastry in fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
For the Pecan Pie, you will need:
3 eggs (well beaten)
1 cup Karo Syrup (dark)
½ cup sugar
1 cup young pecans
2 tablespoons melted butter
1 teaspoon vanilla
¼ teaspoon salt
1. Combine all ingredients and place in the unbaked pastry shell.
2. Bake 45 minutes at 350°