Pecan Pie

In honor of the Thanksgiving holiday, I am posting early this week.  If you are looking for an alternative to pumpkin pie, pecan pie is a wonderful choice.

This recipe uses a shortbread crust, adding a little extra buttery-richness.  if you prefer a standard pie crust try the one used here.

According to my husband there is only one thing to say about this pecan pie, "Delicious!"  In fact he asks for it for his birthday every year instead of cake, and is a holiday staple at our house.

Wishing you a simply good Thanksgiving!


Pecan Pie

Prep Time: 1 hour     Serves: 8

  

For Crust:

• 2 cups Flour
• 1/2 teaspoon Salt
• 2 Tablespoons Sugar
• 14 Tablespoons Butter, cut into pieces
• 1 Egg Yolk
• 2 Tablespoons Ice Water

For Filling:

• 3 Eggs
• 2/3 cup Sugar
• 1 cup Light Corn Syrup
• 1 teaspoon Vanilla
• 1 teaspoon White Vinegar
• 1 cup Pecans
• 3 Tablespoons Butter, cut into pieces

Crust:

In bowl of food processor combine flour, salt and sugar; pulse to combine.

Add butter to food processor and pulse until pea sized crumbs form.

Add egg yolk and water and pulse just until in holds together when squeezed.

Turn dough out onto plastic wrap, wrap, shape into ball and refrigerate for 1 hour.

Roll out crust and place in 9 inch pie plate.

Filling:

In mixing bowl beat eggs until light and foamy.

Add sugar, corn syrup, vanilla and vinegar; beat until combined.

Stir in pecans.

Pour filling into unbaked crust.

Dot top of pie with pieces of butter.

Bake at 350 for 30-40 minutes, or until center of pie "jiggles" when shaken.