Homemade pecan pie, version 9

My best pecan pie recipe from scratch.  Use a 9” glass pie pan.

Pie crust:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
6 tablespoons butter, unsalted
6 tablespoons shortening (put in freezer first)
6 tablespoons ice water

  1. Warm butter in microwave until soft (not melted)
  2. Whisk together in large bowl: flour, sugar, salt
  3. Use a pastry cutter to mix in butter & shortening
  4. Slowly cut in the ice water (don’t overwork dough)
  5. Press together, cover in plastic, refrigerate 30 minutes
  6. Roll dough to 1/8” (use enough flour to prevent sticking)

Pie filling:
4 large eggs
1 cups dark Karo corn syrup
1 cups sugar
2 tablespoons unsalted butter, melted
½ teaspoon vanilla
¼ teaspoon salt
¾ cup finely chopped pecans (toast in microwave for 2 minutes)

Set rack to lower third of oven. Cover rack with foil. Preheat oven to 350 degrees.

  1. Beat the eggs and sugar with a spoon, until combined
  2. Add corn syrup, melted butter, vanilla, and salt
  3. Add finely chopped pecans to the empty pie crust
  4. Pour filling into crust
  5. Bake for 30 minutes, then cover ENTIRE pie w/foil and bake another 45 minutes (total time is 75 minutes)

Remove pie from oven (pie should appear firm).

Pecan topping:
1/3 cup packed light brown sugar
3 tablespoons butter
3 tablespoons honey (makes topping glossy)
1½ cups pecan halves (hand pick best looking halves; toast in microwave for 2 minutes)

  1. Combine sugar, butter, and honey in saucepan (low heat)
  2. Add pecans, stir until coated
  3. Spoon topping evenly over pie
  4. Return pie to oven for 10-15 minutes

Cool to room temperature before serving. Enjoy!

 

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