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Texas Pecan Pie Recipe

Photo by: Taste of Home

80% would make again

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I won a blue ribbon for this pie at the Texas State Fair. In the military for over 20 years, I didn't really start cooking until after I retired. Now I enjoy spending my time in the kitchen.—Michelle Shockley, Witchita, Kansas

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6-8 Servings
Prep: 25 min. Bake: 45 min. + cooling

Ingredients

1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
FILLING:
1-1/4 cups chopped pecans
1 cup plus 1 tablespoon light corn syrup
3 eggs
1/2 cup plus 1 tablespoon sugar
1-1/2 teaspoons vanilla extract
Pinch salt

Directions

In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside.
In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans.
Bake at 350° for 45-50 minutes or until a knife inserted near the center comes our clean. Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 466 calories, 23 g fat (4 g saturated fat), 80 mg cholesterol, 151 mg sodium, 62 g carbohydrate, 2 g fiber, 6 g protein.

Texas Pecan Pie published in Taste of Home February/March 2005, p59