Pecan Pie
My Grandmother's traditional pecan pie recipe. A true family favorite!
Ingredients:
Crust
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2 Cups of Flour
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3/4 TSP of Salt
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3/4 Cups of (refrigerated) Shortening
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4-6 TBSP of ice water
Pie Mixture
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1/2 Cup of Light Karo Syrup
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1/2 Cup of Dark Karo Syrup
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3 Eggs
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1 Cup of Sugar
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2 TBSP of Butter (melted)
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1 TSP of Pure Vanilla Extract
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1-1 1/2 Cups of Whole Pecans
Directions:
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For Crust, combine loosely compacted flour and salt into bowl. Then cut shortening into flour until dough is in pea sized pieces. Sprinkle 4-6 TBSP of ice water into mixture. Mix together carefully.
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Gently place dough mixture into ball and cover with saran wrap. Refrigerate for 2 hours.
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When the two hours is complete, roll out dough. Complete circle large enough to fit in pie plate. Once dough is in plate, gently work edges to reach desired design.
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For Pie Mixture: Lightly Mix Karo Syrup, eggs, sugar, butter and vanilla. Stir in pecans.
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Pour filling into pie crust. Bake at 350 for approximately 55-70 minutes, or until the middle of the pie is firm.
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