Sunday, May 6, 2012

Pecan Pie

This is the best pecan pie you will ever eat!
We love pecans
and 
we love pie.
But pecan pie....
there was just too much goo
 and not enough pecans.
All of that has changed!
 Last year we were introduced to this version.
It has a melt in your mouth flakey crust
and it is chock full of pecans!

If you are not a lover of the pecan pie then try this one.
You will change your mind.
Trust us!!

 Start with 2 cups flour, 1 tsp. salt, and 1 cup white Crisco.
It has to be Crisco.
The white kind.
Not butter or lard.
Crisco.
Work the Crisco in with a fork until crumbly.


Add 5 to 7 tablespoons ice cold water
 just until it holds together.

This recipe is suppose to make enough 
for a top and bottom crust,
 but we used 3/4 of it to make the bottom crust. 
Then you can use the rest to roll out 
and sprinkle with cinnamon and sugar
 and bake for a few minutes to make
little cinnamon pie crisps.

Now for the pie filling.
Beat eggs with sugar, salt, corn syrup, vanilla
 and melted butter.
Then add the pecans...lots of pecans.
Enough so you have equal amounts filling and pecans.
Just look at all of those pecans! Yum!
Now don't judge our pie's fluted edge. 
It is going to taste just fine.
Bake at 350 degrees for about 50 minutes.
Pecan pie fresh from the oven.

 Pecan Pie

Crust
2 cups flour
1 teaspoon salt
1 cup Crisco (white Crisco) 
5 - 7 Tablespoons ice water 

Filling
3 eggs
2/3 cup sugar
dash salt
1 cup dark corn syrup
1 teaspoon vanilla
1/3 cup melted butter
3 cups pecans 

To make the crust:
Combine the flour and the salt.
Mix in the Crisco.
Work it in with a fork until crumbly.
Add the water just until the dough holds together.
Pat it out into a disc.
Divide in half to make two pie crust.
We usually use 3/4 of the crust for this pie.
Roll it out on a floured surface.
Put it into a pie plate and flute the edges.

To make the filling:
Beat the eggs thoroughly with
the sugar, salt, syrup,vanilla and melted butter.
Add 3 cups of pecans.
Stir.
An equal part of pecans and filling is good.
Pour into the crust.
Bake at 350 degrees for about 50 minutes.
 Remove from oven and cool.

Enjoy!

Special thanks to our dear friend, Karel H.

4 comments:

  1. Looks awesome.....and I do love me some pecan pie!! Thanks for sharing.

    ReplyDelete
  2. Never eat or use Crisco!!!! It is a trans fat that clogs the blood vessels. Want to have a heart attack or stroke, eat Crisco. It melts and goes back to a solid, same with margarine. It does the same things in out bodies. It creates a solid that slowly closes the blood vessels making it impossible for blood to flow freely.

    ReplyDelete
    Replies
    1. Get over yourself. Life is too short to be so hyper. People have been eating Crisco and before that lard and have lived long, happy, healthy lives. It is just pie! Meant as an occasional dessert not a daily meal.

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    2. Check the Crisco label. It has no trans fats. The US Government is moving to eliminate all trans fats from manufactured foods.

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