Buttery Crust Pecan Pie
Prep Time: 25 min
Cook Time: 50 Min
Serves 10-12 Servings
Difficulty Moderate
Ingredients
CRUST
- 1 1/4 C. all-purpose flour
- 1/4 C. powdered sugar
- 1/4 C. plus 2 Tbsp. finely chopped pecans
- 1/8 tsp. salt
- 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
- 3 Tbsps. ice cold water
FILLING
- 3 large eggs
- 1 C. corn syrup
- 2/3 C. sugar
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1/4 tsp. salt
- 1/3 C. butter
- 1 1/4 C. chopped pecans
GARNISH
- 12 pecan halves
Directions
- 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.
