Pecan Pie

Pecan Pie is a Thanksgiving tradition at our house.

Will would be happy if I made one every time he came home.

This is a recipe I have had for years. I think the old recipes are the best! I don’t take shortcuts with my pies. They are made from scratch. From the crust to cracking the pecans myself. Yes, I either buy the pecans still in the shell or I have some that I have picked up myself from under a pecan tree. Or some that someone else has picked up and given to me. The ones you pick up yourself are the best because they are the freshest. 

I have to admit that I used to hate cracking the pecans for my mom. Of course I was a teenager that didn’t understand the value of the hard work or the price of pecans, especially cracked pecans. I thought everything should be done the easy way. Just go to the store and buy it. That is until I had a store-bought pie and it wasn’t near as good as my mom’s. Now, I appreciate the hard work and time put into a good pecan pie, not to mention the love. 

sweet potato and pecan pie 047

Whatcha Need

For the Crust

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening (I use butter flavored)
  • 3-4 tablespoons cold water

For the Filling

  • 3 eggs
  • 2/3 cup sugar
  • Dash of salt
  • 1 cup corn syrup (I like light better for some reason.)
  • 1/3 cup butter, melted
  • 1 cup chopped pecans

Putting It All Together

The Crust

sweet potato and pecan pie 024 In a bowl stir together flour

sweet potato and pecan pie 025and salt. 

sweet potato and pecan pie 026Add shortening and

sweet potato and pecan pie 027cut into till you have pieces the size of peas. 

sweet potato and pecan pie 028Add water, one tablespoon at a time,

sweet potato and pecan pie 029mixing until all the flour is moist. 

sweet potato and pecan pie 030Form dough into a ball. Flour a surface to roll the dough out on. 

sweet potato and pecan pie 031I like to flattened the dough with my hands at first. I try to keep the edges from breaking apart and going in all different directions. 

sweet potato and pecan pie 033It never works though. I finish rolling it out with my rolling pin. 

sweet potato and pecan pie 034Roll the flattened dough onto the rolling pin for easy transfer from surface to pie pan. Then unroll the dough across the pan and ease down into the pan. Careful not to stretch it. It will tear. Trim the edges to 1/2 inch from pan. Fold the extra under and make a pretty edge. I forgot to get a picture of this. My mind wonders a lot!

For the Filling

sweet potato and pecan pie 036In a mixing bowl, beat the eggs. 

sweet potato and pecan pie 039Add the sugar,

sweet potato and pecan pie 040salt, 

sweet potato and pecan pie 041butter,

sweet potato and pecan pie 042and the corn syrup. Stir all together.

sweet potato and pecan pie 043Add the pecans and stir some more. 

sweet potato and pecan pie 047Pour into the waiting pie crust. Cover the edges of the pie with aluminum foil. This keeps them from burning. I have seen some covers you can buy for this purpose. I think the next time I see them, I’m going to get me some. 

Bake at 375 for 25 minutes. Remove the foil and bake for another 25 minutes or till a knife inserted comes out clean. 

 

Pecan Pie
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. For the Crust
  2. 1 1/4 cup all-purpose flour
  3. 1/2 teaspoon salt
  4. 1/3 cup shortening (I use butter flavored)
  5. 3-4 tablespoons cold water
  6. For the Filling
  7. 3 eggs
  8. 2/3 cup sugar
  9. Dash of salt
  10. 1 cup corn syrup (I like light better for some reason.)
  11. 1/3 cup butter, melted
  12. 1 cup chopped pecans
Instructions
  1. For the Crust
  2. In a bowl stir together flour and salt. Add shortening and cut into till you have pieces the size of peas. Add water, one tablespoon at a time, mixing until all the flour is moist. Form dough into a ball. Flour a surface to roll the dough out on. Flatten dough with hands to form a circle, then roll the dough out with a rolling pin until you have a circle about 12 inches around. Roll the flattened dough onto the rolling pin for easy transfer from surface to pie pan. Then unroll the dough across the pan and ease down into the pan. Careful not to stretch it. Trim the edges to 1/2 inch from pan. Fold the extra under and make a pretty edge.
  3. For the Filling
  4. In a mixing bowl, beat the eggs. Add the sugar, salt, butter, and corn syrup. Stir all together. Add the pecans and stir some more. Pour into the waiting pie crust. Cover the edges of the pie with aluminum foil. Bake at 375 for 25 minutes. Remove the foil and bake for another 25 minutes or till a knife.
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