Family Favorite!! Our family loves gooey pecan pie. I will be making a pecan pie for Thanksgiving and for Christmas dinner. With a dollop of whip or a scoop of vanilla bean ice cream......you can't beat it! Here is my recipe!
2 1/2 c. flour
1 tsp salt
1 tsp sugar
8 T lard or Crisco chilled
4 T unsalted butter, chilled
1/3-1/2 c ice water
Food Processor method-
Put the flour, sugar and salt into the work bowl. Pulse a couple times.
Cut the cold butter and lard into very small pieces and add to the bowl. Process until the misture resembles coarse meal; about ten seconds.
Add the ice water and pulse just enough until the dough holds together, do not over work, do not let it form a ball. Remove the lid, squeeze the dough between your fingers; it should hold together. If crumbly, add another tablespoon of water.
Making the pastry by hand-
Combine flour, salt and sugar together in a large bowl.
Cut the butter and lard into small pieces and add to the flour.
With a pastry cutter or fork, blend the butter into the flout ntil the mixture resembles coarse meal.
Sprinkle the water over the flour mixture and blend again using the pastry cutter/fork.
Preheat oven to 450 F degrees
Gather into a ball, wrap with plastic wrap, flatten into a circle. Refrigerate for one hour.
Roll out and press into your pie plate. Bake partially, about 6-7 minutes and allow
it to cool on a rack. Reduce the oven temperature to 375 F degrees.
1 cup granulated sugar
1/2 tsp salt
1/3 cup melted unsalted butter
1 cup light corn syrup
1 cup pecan halves
1 tsp. vanilla
Fill the shell and bake for 45-50 minutes at 375 F degrees or until a knife inserted to center of pie, comes out clean.
Serve warm or at room temperature with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
Variation- substitute 3 tablespoons of good quality bourbon for the vanilla for Bourbon Pecan Pie.
Wishing you a blessed holiday season! Stay safe.....