Monday, February 21, 2011

Pecan Pie

We moved to Georgia from Florida, and boy was there a difference in the food. The food there was rich with  pork fat, bacon, and grease from rendering. But, southern hospitality abound! One of the desserts that I enjoyed was their Pecan Pie.

I don't particularly like purchased pie crust and prefer making my own. It is so much better with my pies.

 Pie Crust
2 cups of plain flour
6- Tablespoons of vegetable shortening
6-7 Tablespoons iced water (add water to consistency)
pinch of salt
In a large bowl, add flour, pinch of salt and shortening. Cut shortening into flour mixing until it resemble the size of a small pea. Add water and mix together. Dough will be a bit sticky. Wrap in plastic wrap and cool. When cooled, take out and put onto floured board. Sprinkle a small amount of flour on dough and knead until smooth, about 3 to 4 times. Roll out and put into pie plate and prick with a fork. Allow crust to bake about 3 minutes remove and set aside.

1- cup Karo syrup
1/2 cup sugar
3- eggs
1 Tablespoon vanilla
pinch of salt
1-cup pecans chopped (reserve halves)
1/4- cup melted butter


Turn on oven 350 degrees. Slightly mix eggs in a large bowl. (Do not over beat, pie can be mixed with a spoon). Add sugar, syrup and mix together. Pour in pecans, then flavor, salt and butter. Mix togerther, remembering not to over beat mixture. Just enough to mix. Pour into prepared pie crust, and then arrange pecan halves on top of pie.
 Bake at 350 degrees. If the pie cooks to fast, turn temp tp 325 degrees. Varies with ovens. Allow pie to bake 45 minutes to 1 hour, or test done with tooth pick that comes out clean. Do not over cook pie. Allow to cool. Enjoy!

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