Pecan Pie

By ckovak

Traditional recipe from Williamsburg Inn, Tidewater Virginia (Betty Crocker Cookbook)

Ingredients

• Pastry Crust:
• Beat together with rotary beater
• 3 eggs
• 2/3 cup sugar
• 1/3 tsp. salt
• 1/3 cup butter, melted
• 1 cup dark corn syrup
• Fold in
• 1 cup pecan halves
• 1 1/2 cups flour
• 3/4 cup Crisco
• pinch of salt
• Cold (ice water)small amount.
• Mix together. Roll out between two sheets of lightly floured wax paper (so dough does not stick) into a 9 inch pie pan.

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Pour batter into uncooked pastry-lined 9 inch pie pan. Bake at 375 degree oven for 40-50 minutes or until set and pasty is nicely browned. Cool. Serve with whip cream.

Alternative (not included in original recipe): melt some dark chocolate to form a light layer on the uncooked pie crust; top with thinly slice a banana and sprinkle with 1/8 teaspoon cayenne pepper as the first step prior to pouring batter into pie pan. Finish as above.