Pecan Pie

Perfect Pecan Pie

1 9” Pie crust                   
6 T butter cut into 1 “ pieces                  
1 C packed dark brown sugar
1/2 t salt                                               
3 eggs
3/4 C light corn syrup                         
1 T vanilla
3 C pecans toasted (chopped if you like...much easier to cut and serve with chopped pecans)

Heat oven to 375, place pie shell in oven, if not already warm.  Melt butter, mix in sugar. salt.  Beat in eggs, then corn syrup and vanilla.  Heat to 130 or until mixture is shiny and warm to the touch.  Remove from heat and stir in pecans.  Pour into warm pie crust.  Bake until center feels set yet soft, like gelatin, when gently pressed, 50-60 mins. ( I personally like it cooked until it's a little firmer than jello.) Transfer to pie rack, let cool completely, at least 4 hours.  Serve room temp with whipped cream or ice cream.


Monette’s Pie Crust

2 1/4 C flour
1 C butter flavored Crisco
½ t salt
Cut Crisco into flour and salt with a fork or pastry cutter.

1/3 C cold water (refrigerated -   super cold)

Sprinkle a tablespoon at a time over flour mixture and let sit for 5 minutes.  Mix with fork and work as little as possible. Roll out.  Makes one double crust pie.  Bake as directed.  For single pie crust make sure you use a fork to poke holes all over crust to allow air to escape so bubbles don’t form.

Note: I've only ever used a pastry cloth for my pie crusts...they work great, but if you don't have one, I've heard people using wax paper or parchment....whatever works.