Pecan Pie

Rockin' Southern Pecan Pie

1 cup sugar
1 1/2 cup corn syrup (dark or light)
4 eggs
1/4 cup butter
1 1/2 tsp vanilla
2 cups pecans, broken
1 unbaked deep dish pie crust


In saucepan boil the sugar and corn syrup for 2-3 minutes.  Set aside to cool slightly.


In a large bowl beat eggs lightly and very slowly pour the slightly cooled syrup mixture into the eggs, stirring constantly. (if you don't cool the mix enough or pour too quickly or pour the eggs into the syrup you will cook your eggs.  Please don't)


Stir in butter, vanilla, and pecans.  I like my pecan pie to be very pecan-y so I might add more pecans if I'm not satisfied with the ratio.  Your call.  I say add more!


Pour into crust.


Bake at 350 for about 45-60 minutes or until set.  Toothpick test can be used...just keep in mind it is a gel like pie so you don't want it completely dry.

Perfect Every Time Pie Crust

1 1/2 cup flour
1/2 cup shortening
2 1/2 Tbsp cold water
1 1/2 tsp vinegar
1 egg, slightly beaten


Using pastry cutter, cut shortening into the flour.  Combine water, vinegar, and egg and blend it into the mix.  If it's sticky add alittle flour.  Shape into two balls.  Use immediately or wrap one and freeze it for later.  Flour dust a rolling pin and work station (not much should be needed as your crust ball shouldn't be sticky).  Roll this way. Roll that way.  Nice even soft strokes.  Make into a circle that is about 2 inches bigger than the rim of your pie pan.  Roll crust onto the pin and lay out of the pan.  Flute the edges with finger/thumb - finger.  Or just call me and I'll make your crust for you cuz I'm a rockstar when it comes to pies!  I give lessons too! =)


 
The special trick for this pie is dissolving the sugars completely...to really add richness.  For those extra bits of crust...add some cinnamon/sugar and bake for 8 minutes or so.  Yum...bonus!