Best Ever Pecan Pie

pecan-pie-2

If you have it with coffee, it counts as breakfast.
Right??
Confession – I ate a slice of pecan pie for breakfast the day after Thanksgiving.

There.
It’s out!

And O M G – was it delicious!

pecan-pie-1

I made this pecan pie for Thanksgiving, and I have to admit,  I was too full of turkey and stuffing and much too busy holding my new granddaughter to even give a second thought to dessert that day.

pecan-pie-3

But the next morning (while decorating for Christmas ūüėČ ¬†), I decided to have my piece.

This recipe is simply divine. ¬†If you’ve never tried making a pecan pie, you really should try this. ¬†You won’t be sorry! ¬†MMM MMM Good!

Best Ever Pecan Pie

Ingredients:pecan-pie-2

Pie Crust:

  • 1 cup flour
  • Heaping 1/3 cup Crisco shortening
  • Dash of Salt
  • 1/3-1/2 cup cold water

Filling:

  • 1 cup brown sugar, packed
  • 1 1/2 cups light corn syrup
  • 4 eggs
  • 1/4 cup butter
  • 2 tsp. vanilla
  • 2 cups whole pecans

Directions:

Preheat oven to 350 degrees F.

Prepare pie crust by blending flour, shortening and salt with pastry blender until fine crumbs form. ¬†Add cold water and mix just until dough comes together and can be formed into a ball. ¬†Do not overwork dough – this makes it tough. ¬†Place ball on floured surface and roll out to fit into 9″ pie plate. ¬†Fold dough in half and then in quarters. ¬†Life and unfold in pie plate. ¬†Pinch edges to flute.

Prepare filling by boiling brown sugar and corn syrup in a saucepan for 2-3 mins.  Set aside to cool slightly.

In a large bowl, beat eggs lightly.  Slowly pour the syrup mixture into the eggs, stirring constantly.  Stir in butter, vanilla and pecans, and pour into crust.

Bake for approximately 50-60 minutes or until set.  Cool completely.

Cheers & Hugs,
Jodi