Homemade Pecan Pie
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Homemade Pecan Pie

Prep: 25 minutes plus chilling and cooling
Bake: 45 minutes • Serves: 10

Pie Dough

1 cup all-purpose flour plus additional for dusting
1/4 teaspoon salt
1/4 cup cold unsalted butter (1/2 stick), cut into 1/2-inch pieces
2 tablespoons cold vegetable shortening, cut into 1/2-inch pieces
3 tablespoons ice water

Pecan Filling

4 large eggs
1 cup corn syrup
1/2 cup brown sugar
1/3 cup granulated sugar
5 tablespoons unsalted butter
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups pecan halves, 1/2 coarsely chopped

1. Pie Dough: In food processor, pulse flour and salt. Add butter and shortening; pulse until small crumbs remain. Add water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between fingers. Shape dough into disk; wrap with plastic wrap and refrigerate 1 hour.

2. Preheat oven to 350°; place 9-inch pie plate on rimmed baking pan. Unwrap dough; place on lightly floured work surface. Roll dough into 12-inch circle (about 8-inch thick); press onto bottom and up sides of pie plate. With scissors, trim edges of dough and flute.

3. Pecan Filling: In large bowl, whisk eggs, corn syrup, sugars, butter, vanilla extract and salt; stir in pecans. Pour into prepared crust.

4. Bake pie 45 minutes or until set and center jiggles when gently shaken; cool completely. Cut pie into 10 pieces.

Approximate nutritional values per serving (1 piece):
566 Calories, 37g Fat (10g Saturated), 102mg Cholesterol,
226mg Sodium, 59g Carbohydrates, 3g Fiber, 7g Protein