Sorry, this is Betty Crocker image. I don't have any that I took yet. Next time I make this AWESOME pie, I'll take a pic and repost this recipe. ;D I've been making this recipe over 20 years! Maybe this week since it's my sister's FAVORITE and her birthday is TOMORROW!! Posting this today for YOU, Kalea!!
This recipe comes from my OLD ORANGE Betty Crocker cook book and has always been a favorite! This poor book has been through SO MUCH abuse!! some pages stick, the cover is coming apart... HOORAY!! It's the exact same recipe on BettyCrocker.com! I'm going to go check all my favorites so I don't have to abuse this book so much, anymore AND can decipher some of the mess from pulling apart pages! HAH!
This PIE for every holiday, baby! The best part about this pie is that it is yummy goodness without being TOO RICH like many pecan pies and recipes out there. I hope you enjoy it, too! It's a GREAT Thanksgiving pie!!
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from Betty Crocker
Pastry
| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1/3 | cup plus 1 tablespoon shortening |
| 2 | to 3 tablespoons cold water |
Filling
| 2/3 | cup sugar |
| 1/3 | cup butter or margarine, melted |
| 1 | cup corn syrup |
| 1/2 | teaspoon salt |
| 3 | eggs |
| 1 | cup pecan halves or broken pecans |
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
- In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
- Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
Nutrition Information:
1 Serving (1 Serving)
- Calories 530
- (Calories from Fat 260),
- Total Fat 29g
- (Saturated Fat 9g,
- Trans Fat 2g),
- Cholesterol 100mg;
- Sodium 400mg;
- Total Carbohydrate 63g
- (Dietary Fiber 1g,
- Sugars 34g),
- Protein 5g;
- Vitamin A 8%;
- Vitamin C 0%;
- Calcium 2%;
- Iron 8%;
- 1 1/2 Starch;
- 0 Fruit;
- 2 1/2 Other Carbohydrate;
- 0 Skim Milk;
- 0 Low-Fat Milk;
- 0 Milk;
- 0 Vegetable;
- 0 Very Lean Meat;
- 0 Lean Meat;
- 0 High-Fat Meat;
- 5 1/2 Fat;
- 4;
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Now, I KNOW the calories and fat are ASTRONOMICAL and this is the most AWESOME thing that I found at BettyCrocker.com! Not ONLY did they HAVE my recipe, but they gave an alternatvie LIGHT recipe!! SWEET!!!
Lighter Filling
| 2/3 | cup sugar |
| 1/4 | cup margarine, melted |
| 1 | cup corn syrup |
| 1/2 | teaspoon salt |
| 1 | egg |
| 4 | egg whites |
| 1 | teaspoon vanilla |
| 1/2 | cup quick-cooking or old-fashioned oats |
| 1/2 | cup chopped pecansNutrition Information:1 Serving (1 Serving)
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