A Nutty Pie

This year for Thanksgiving, The Husband and I had the good fortune to go to my brother and sister-in-law's beautiful home to spend the day.  I was happy not to have to cook but of course offered to bring something.  My assignment which I was tickled to accept was a pecan pie.  It is one of my all time favorites and I particularly like making them, as there is no top crust to deal with.

The recipe I use is very straightforward.  Nothing too gourmet about it, though it does say in lieu of vanilla, 2 Tbsp. of bourban can be substituted.  I opted to go the vanilla route because I don't think a classic should be messed with.  I also used my new, all-time favorite pie crust recipe which has yet to fail me.  It is so malleable when rolling out and it makes a really nice, flaky crust when baked.

Pecan Pie

Crust
1 1/4 cup all purpose flour
1 Tbsp. sugar
1/4 cup cold butter, cut into small cubes
1/4 cup cold lard, cut into small cubes
1 tsp salt
6 Tbsp. ice cold water

Mix the flour, sugar, and salt together until well combined.  Cut in the butter and lard with your fingers or a pastry cutter until it resembles coarse crumbs.  Add the ice water and form into a ball.  Put in refrigerator for at least 30 minutes before rolling out.  Roll out and put in a 9 inch deep dish pie plate.  Put back in fridge while making filling.

Pecan Pie Filling
1 cup light corn syrup
3/4 cup light brown sugar
4 Tbsp. (1/2 stick) melted butter
3 large eggs
1 tsp. pure vanilla extract (or 2 Tbsp. bourbon)
1/2 tsp salt
2 cups pecan halves

Preheat oven to 350 degrees and set an oven rack in the lowest position in oven. 

In large bowl, whisk eggs together.  Add corn syrup, sugar, butter, vanilla and salt and mix well.  Stir in pecans.  Pour this mixutre into the prepared curst and bake until the center is set and the crust is a golden brown, approximately 50-60 minutes.  Let cool to room temperature before serving.  This pie can be prepared and stored at room temperature, loosely covered with foil for up to 1 day.