COMBINE flour, powdered sugar, finely chopped pecans and 1/8 tsp. salt; cut in shortening using pastry blender (or 2 knives) until flour is blended in to form pea-size chunks.
SPRINKLE mixture with water, 1 Tbsp. at a time. Toss lightly with fork until dough forms a ball.
PRESS between hands to form 5- to 6-inch disc. Roll and press crust into 9-inch pie plate. Do not flute. Do not bake.
HEAT oven to 350°F.
BEAT eggs until frothy. Add corn syrup, 2/3 C. sugar, vanilla extract and 1/4 tsp. salt.
BEAT until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.
DIP 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon.
PLACE 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent overbrowning.
BAKE 45 minutes. Remove foil. Bake an additional 5 minutes or until pie is almost set in center when shaken gently. Cool to room temperature before serving.
Nutrition
Serving size
(1 slice, 1/10 of pie)
Calories 510
Calories from Fat270g
Total Fat 30g
Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 80mg
Sodium 170mg
Potassium 0mg
Total Carbohydrates 58g
Dietary Fiber 2g
Sugars 27g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
