Pecan Pie | Thanksgiving Recipes
Here's a quick one for you. Everyone likes a pecan pie at Thanksgiving, no one more than my father. Here's the recipe for the version my mom makes for him every holiday season.
THE RECIPE: Crust
INGREDIENTS
- 1 c. flour
- 1/3 c. vegetable shortening
- 1/3 c. ice water
DIRECTIONS
Cut the vegetable shortening into the flour until the it resembles coarse bread crumbs. Drip the just enough ice water into the mixture until it forms a shaggy dough. Place it on a cool, floured surface. Pat the dough together into a ball. Roll the dough out into a circle big enough to fit into your pie plate. Transfer it to a pie plate and cut out the excess, crimping the edge as you go. Set it aside to make the pie filling.
THE RECIPE: PIE FILLING
INGREDIENTS
- 3 eggs
- 1 c. sugar
- 1/2 t. salt
- 1/3 c. butter, melted
- 1/2 c. light corn syrup
- 1/2 c. agave nectar
- 1 c. pecan halves
- 1 t. vanilla extract
DIRECTIONS
Preheat the oven to 375 degrees F. Beat together the eggs, sugar, salt, butter, corn syrup, and agave. Stir in the pecans and vanilla. Fill the pie shell. Bake for 45 minutes until the pie is just set. Best served cool.
Sorry this didn't make it before Thanksgiving. I promise that it is just as good on Christmas. Stay tuned to my social media for updates about all the Christmas-y stuff I've got coming up on the blog.
