Southern Pecan Pie
- Crust: 1 1/4 cups all-purpose-flour, 1/4 tsp salt, 7 T butter - chilled and cut into pieces, 3 T ice water
- Filling: 4 eggs, 1 cup pecan halves, 1 1/4 cups granulated sugar, 1/4 cup butter or margarine, 1/2 cup light corn syrup
Adapted from thehappyhomemaker.com
Preheat oven to 350 degrees.
For crust: Sift flour and salt into a mixing bowl. Using a pastry blender or two knives, cut butter into flour until mixture resembles coarse meal. Sprinkle ice water over dough, mixing quickly just until dough forms a ball (dough will be soft). On a lightly floured surface, use a floured rolling in to roll out dough. Place the dough in an ungreased 9-inch pie pan. Trim and crimp edges of dough.
For filling: Combine eggs and nuts in a medium mixing bowl and beat well by hand. In a saucepan, combine sugar, butter, and corn syrup. Bring mixture to a boil. Beating constantly by hand, gradually add sugar mixture to egg mixture. Pour mixture into a pie shell. Bake 40 to 45 minutes or until a knife inserted ibn the center comes out clean.