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Southern pecan pie

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Ingredients/Components

sugar - 1 c
vanilla - 1 tsp
salt - 1/2 tsp
butter - 3 Tbsp
cold water - 3 Tbsp
shortening - 1/2 c
eggs, lightly beaten - 3 item
light corn syrup - 1 c
sifted all-purpose flour
broken pecans - 1 c
unbaked 9-inch pie shell - 1 item
to 12 pecan halves - 10 item

How to make southern pecan pie:

Pie Shell:1 1/3 c. sifted all-purpose flour1/2 c. shortening1/2 tsp. salt3 Tbsp. cold water For pie shell: Combine flour and salt in a mixing bowl. Cut in shortening until uniform but coarse. Sprinkle on the cold water. Mix with a fork until you can shape mixture into a ball. Roll out to fit a 9-inch pie pan. Place in pan, trim and flute edge.

For pie filling: Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces. Pour filling into prepared pie shell. Arrange the pecan halves around the inside edge. Bake at 400° for 10 minutes. Reduce heat to 350°. Bake 40 minutes longer or until the center is firm. Cool to room temperature before cutting.

Tips: Pecan pie is best when served at room temperature or slightly warm.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.1

Average rating: 3.1, total votes: 9

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