Pie

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Pardon me while I drool.

I love pie.

Have you SEEN how many pie recipes I have on this blog??? It should be OBVIOUS how much I love pie.

I make this pecan pie every year at Thanksgiving. My mother did that, too, but she made it even more often even than that. I was thin when I was young, so that worked out just fine for me. When I was young, this was my second favorite pie, right after cherry pie. Well, maybe third favorite. Don't forget apple pie.

Anyway, here's the recipe that I use for pecan pie every Thanksgiving. It's from Southern Living, but I have changed it slightly, and make it the way my Momma did. Instead of just light corn syrup, I use half light, and half dark Karo syrup. That's the only change, though.

Enjoy!!!

Pie Crust Recipe

for a 9" crust

1 1/4 c. all purpose flour
1/2 t. salt
1/3 c. plus 2 T. shortening
3 to 4 T. ice water

Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle ice water, 1 T. at a time, evenly over surface. Stir with a fork until dry ingredients are moistened. Shape into a ball, and wrap in plastic wrap. Chill in fridge for at least 1 hour.

Roll dough to 1/8" thickness on a lightly floured surface. Place in pie plate, and flute edges.

Pecan Pie

1/2 c. butter, melted
1 c. sugar
1/2 c. dark corn syrup
1/2 c. light corn syrup
4 eggs, beaten
1 t. vanilla
1/4 t. salt
1 unbaked 9" pie shell
1 to 1 1/4  c. pecans

Combine butter, sugar, and corn syrups; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla, and salt to mixture; mix well.

Pour filling into unbaked pastry shell, and top with pecan halves. Bake at 325º for 50 to 55 minutes. Serve warm or cold.