This old-fashioned Southern pecan pie is a traditional Thanksgiving pie.
The pecan pie -- also known as Karo pie -- was originally introduced in 1902 by the company that makes Karo corn syrup. It has become a much-loved pie, always a favorite on the holiday dessert table.
This is a classic pecan pie, made with a homemade butter and shortening pastry. You can also use a frozen unbaked pie shell or use a refrigerated crust.
- Pastry (or ready-made unbaked 9-inch pie shell)
- 1 1/4 cups all-purpose flour, 6 ounces
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons chilled butter, cut into pieces
- 1/3 cup chilled vegetable shortening
- 3 to 5 tablespoons ice water
- 1 cup light or dark corn syrup
- 1 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/3 cup melted butter
- 1 teaspoon vanilla
- 3 large eggs, slightly beaten
- 1 1/2 cups pecan halves
- 1 pie shell, unbaked, 9-inch
- Combine the flour, 1/2 teaspoon of salt, and 1 teaspoon of granulated sugar; blend well. Add the pieces of butter and shortening and work with a pastry blender until the mixture forms crumbs. Some crumbs should be large, about the size of peas. If you use a food processor, pulse for about 5 to 7 times.
- Work about 3 tablespoons of ice water into the mixture, then more water, about 1 teaspoon at a time, until the dough begins to hold together when a little is squeezed.
- Turn the mixture out onto a floured surface and press to form a flattened disc. Wrap in plastic wrap and refrigerate for about 30 to45 minutes.
- Roll the dough out into a circle about 2 inches larger than the pie plate (upside-down measurement). Fit it into the pie plate and flute the edge as desired. Refrigerate until you are ready to fill the pie.
- Heat the oven to 350° F (180° C/Gas 4).
- In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix until smooth and well blended.
- Add the slightly beaten eggs and blend well; stir in pecans.
- Pour the pecan mixture into the chilled, unbaked pie shell.
- Bake in the preheated oven for 55 to 65 minutes, or until the filling is set. Check the pie for over-browning after about 40 minutes. If necessary, cover the crust edge with a pie shield or homemade foil ring to prevent excessive browning.
Cool pecan pie thoroughly and serve with a dollop of whipped cream or vanilla ice cream.
Tips and Variations
- If you are using a frozen pie shell, place it on a baking sheet before you add filling. It's much easier to move to and from the oven that way.
- Walnut Pie - Replace the pecans with the 1 1/2 cups of coarsely chopped walnuts.
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