Pecan Pie
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INGREDIENTS CRUST
5 tablespoons lard
5 tablespoons butter
1/4 teaspoon salt
1 cup flour
1/4 cup cold waterCombine lard and butter.
Mix salt into flour and rub the flour into the lard-butter mixture until it resembles coarse corn meal. Add water and mix lightly until water is incorporated. Place the dough in a bowl and chill for 1 hour.
Roll the dough out on a lightly floured surface to 1/8-inch thickness.
Carefully place the circle of dough into an 8 to 9-inch pie tin. Trim excess dough and crimp the top edge.
FILLING
3 eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup granulated sugar
1-1/2 cups dark Karo syrup
2 tablespoons melted butter
12 ounces pecan halvesPreheat oven to 325 degrees.
Combine eggs, vanilla, salt, sugar, syrup and butter.
Place the pecan halves into the bottom of the pie crust and pour the filling over.
Bake the pie in preheated oven for approximately 50 to 60 minutes. Cool at least 30 minutes on a cake rack before serving.
NOTE - Check the pie at 50 minutes to see that the custard is shimmery. If you overcook the pie, the syrup and sugar crystallize and darken. The pie would still taste good, but it gets granular and loses some of its eye appeal.