Pecan Pie

Family Favorite!! Our family loves gooey pecan pie. I will be making a pecan pie for Thanksgiving and for Christmas dinner. With a dollop of whip or a scoop of vanilla bean ice cream......you can't beat it! Here is my recipe!

 

Pecan Pie

Pastry

2 1/2 c. flour
1 tsp salt
1 tsp sugar
8 T lard or Crisco chilled
4 T unsalted butter, chilled
1/3-1/2 c ice water

Food Processor method-

Put the flour, sugar and salt into the work bowl. Pulse a couple times.

Cut the cold butter and lard into very small pieces and add to the bowl. Process until the misture resembles coarse meal; about ten seconds.

Add the ice water and pulse just enough until the dough holds together, do not over work, do not let it form a ball. Remove the lid, squeeze the dough between your fingers; it should hold together. If crumbly, add another tablespoon of water.

Making the pastry by hand-

Combine flour, salt and sugar together in a large bowl.

Cut the butter and lard into small pieces and add to the flour.

With a pastry cutter or fork, blend the butter into the flout ntil the mixture resembles coarse meal.

Sprinkle the water over the flour mixture and blend again using the pastry cutter/fork.

Preheat oven to 450 F degrees

Gather into a ball, wrap with plastic wrap, flatten into a circle. Refrigerate for one hour.

 Roll out and press into your pie plate. Bake partially, about 6-7 minutes and allow

 it to cool on a rack. Reduce the oven temperature to 375 F degrees.

Filling 

Mix together

3 eggs

1 cup granulated sugar

1/2 tsp salt

1/3 cup melted unsalted butter

1 cup light corn syrup

Stir in

1 cup pecan halves

1 tsp. vanilla

Fill the shell and bake for 45-50 minutes at 375 F degrees or until a knife inserted to center of pie, comes out clean. 

Serve warm or at room temperature with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.

Variation- substitute 3 tablespoons of good quality bourbon for the vanilla for Bourbon Pecan Pie.

Wishing you a blessed holiday season! Stay safe.....