Thanksgiving Recipe - Pe-can pie

One of my favorite holiday treats is pecan pie. Unfortunately, no one else is my family likes it, so I’m always stuck with a traditional apple pie or, worse, pumpkin (bleck). This year, I’ve decided I’m going to make a pecan pie for myself. I’m sure Atticus will eat the leftovers!

Here’s a recipe from Good Housekeeping, one of my go-to sources for great recipes. Yum!

Pecan Pie Recipe

For Crust

Ingredients:

·         1/3 cup all-purpose flour

·         1/4 teaspoon salt

·         tablespoons cold butter or margarine, cut up

·         tablespoons vegetable shortening

·         5 tablespoons ice water

Directions:

·         In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.

·         Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)

·         Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough round into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up sides of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge, then make decorative edge. Freeze pie shell 15 minutes.

·         Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights, and bake 13 to 15 minutes longer or until golden. If shell puffs up during baking, gently press it down with back of spoon.

·         Cool pie shell on a wire rack for at least ten minutes. Reset oven to 350 degrees.

For Filling

Ingredients:

·         3/4 cup dark corn syrup

·         1/2 cup dark brown sugar

·         3 tablespoons butter or margarine, melted

·         1 teaspoon vanilla extract

·         1 pinch salt

·         3 large eggs

·         1 1/2 cups pecan halves, toasted

Directions:

·         In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.

·         Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing.

Enjoy!