Texas Pecan Pie
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
YIELD: 8 servings.
I won a blue ribbon for this pie at the Texas State Fair. Since I was in the military for more than 20 years, I didn’t really start cooking until after I retired. Now I enjoy spending my time in the kitchen. —Michelle Shockley, Wichita, Kansas
Ingredients
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1 cup all-purpose flour
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1/4 teaspoon salt
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1/3 cup shortening
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3 tablespoons cold water
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FILLING:
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1-1/4 cups chopped pecans
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1 cup plus 1 tablespoon light corn syrup
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3 large eggs
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1/2 cup plus 1 tablespoon sugar
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1-1/2 teaspoons vanilla extract
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Pinch salt
Directions
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1.
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.
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2.
Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Sprinkle with pecans.
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3.
In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans.
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4.
Bake at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts
1 piece: 466 calories, 23g fat (4g saturated fat), 80mg cholesterol, 151mg sodium, 62g carbohydrate (37g sugars, 2g fiber), 6g protein.
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