Pecan pie

Pecan Pie
Recipe adapted from Karo corn syrup


Ingredients 

• 1 cup Karo light corn syrup
• 2 eggs
• 1 cup sugar
• 2 tablespoons melted butter
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Ground Cinnamon
• 1 3/4 cups pecans

Pie crust recipe

INGREDIENTS:

2½ cups all purpose flour

½ tsp salt

1 tbsp sugar 

½ cup cold salted butter, cubed

½ cup cold vegetable shortening, cubed 

3 tbsp. ice cold water

1 tbsp white vinegar

1 egg, beaten

DIRECTIONS (with food processor)

1. In the food processor, add the flour with the salt and sugar (if using), and pulse twice.

2. Add in the butter and lard and pulse until mixture is crumbly, yet still having larger pieces of butter/lard.

3. Drizzle in ice water and vinegar over the mixture and pulse a few more times until the dough just starts to come together. 

4. Remove from the food processor and turn out onto a clean surface. Knead dough very lightly just to make everything come together (DO NOT OVERWORK).

5. Form the dough into 2 disks and wrap well. Refrigerate for at least 1 hour and up to 2 days.

DIRECTIONS (without food processor)

1. Stir the flour with the salt and sugar (if using). 

2. Cut in the butter and shortening with 2 forks or pastry cutter until crumbly. 

3. Drizzle ice water over the mixture; stir with fork until the dough comes together. 

4. Turn out onto a clean surface. Knead dough very lightly just to make everything come together (DO NOT OVERWORK).

If the dough is dry add a few more drops of ice water until it comes together.

4. Form the dough into 2 disks and wrap well. Refrigerate for at least 1 hour and up to 2 days.

Instructions 

1. Preheat oven to 350°F
2. Place a cookie sheet with foil on it in the oven.
3. In a mixing bowl, mix corn syrup, eggs, sugar, butter, vanilla and cinnamon with  spatula  Stir in pecans. Pour into frozen pie crust.
4. Place pie on cookie sheet. Bake on center rack of oven for about 50 minutes.
5. Let cool for an hour before cutting.