Classic Pecan Pie Recipe: Step-by-Step Guide
INGREDIENTS
CRUST
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1/3 cup Crisco shortening (cold)
- 3 to 5 tablespoons cold water
Filling
- 4 eggs
- 1/2cup dark corn syrup
- ½ cup light Karo corn syrup
- 1/3 cup butter
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1½ cups pecan halves
Directions
- For the crust:
- In a medium bowl, combine flour and salt.
- Using a pastry blender or a fork, cut in the Crisco until particles are the size of small peas.
- Sprinkle flour mixture with water, 1 tablespoon at a time, mixing with a fork.
- Add water until dough is just moist enough to hold together.
- For the filling:
- In a large mixing bowl, lightly beat the eggs until they are slightly frothy.
- Stir in both of the corn syrups, butter, sugar, and vanilla. Mix well.
- Add the pecan halves.
- Pour filling into a prepared unbaked pie shell and cover the edge of crust with foil.
- Preheat the oven to 350°F.
- Bake the pie for 25 minutes and remove the foil.
- Continue to bake for 20 to 25 minutes, or until a knife inserted close to the center comes out clean.
- Cool the pie completely and refrigerate until ready to serve.
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