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Pecan Pie

Sugar, corn syrup, eggs, vanilla & pecans — from Yvonne Duncan & Karen Hitt, baked at 300°

Section
Desserts
Oven
300°F
Cook Time
~1 hour

Ingredients

Pie Crust

  • 1 cup flour
  • ½ cup shortening
  • 1 T margarine
  • ⅛ tsp salt
  • ¼ cup cold water (or less)

Filling

  • 1 cup sugar
  • 1 cup corn syrup
  • 3 eggs
  • 1 T flour
  • 1 tsp vanilla
  • 3 T butter, melted
  • 1 cup pecans

Directions

  1. For crust: combine flour, shortening, margarine, and salt. Cut together until crumbly. Add water a little at a time. Chill before rolling out.
  2. Roll out crust and place in pie pan.
  3. For filling: mix flour and sugar together. Beat in eggs, corn syrup, vanilla, and melted butter.
  4. Place pecans in the unbaked pie shell.
  5. Pour syrup mixture over the pecans.
  6. Bake at 300°F for 45 minutes to 1 hour. Keep checking — it usually takes closer to 1 hour.
  7. Done when center is set and not jiggly.
Karen Hitt's Note: It usually takes quite a bit longer than 45 minutes — closer to 1 hour. Keep checking the center.