Ingredients
Crust:
- 1 cup lard
- 2 tablespoons butter
- 2 cups flour
- 1 teaspoon salt
- 4 tablespoons cold water
Filling:
- 1 cup corn syrup
- 1 cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3 eggs
- 1 1/2 cups chopped pecans
- Whipped cream, chopped nuts and mint, for garnish
Directions
In a large bowl, place the lard and butter. Add the flour and salt and rub together with fingers to form small balls. Add the cold water, 1 tablespoon at a time, mixing the flour mixture in between each tablespoon. Only add enough water until dough comes together in one large ball.
Spread some flour on a piece of waxed paper and place the dough on it. Sprinkle some more flour on top of the dough and proceed to roll out the dough until desired thickness, about 1/8 inch thick. Fold the dough over once to make a half moon and again to make it a quarter moon. Remove the dough from the waxed paper and place into a (9-inch) pie pan. Unfold the dough so that it covers the entire pan. Press dough gently into pan. Using a fork, crimp the edges of the dough along the edge of the pie pan and cut away excess dough with a pairing knife. Set the pie shell aside.
Preheat the oven to 325 degrees F. In a bowl, combine the corn syrup, sugar, butter, vanilla, and eggs. Mix with a whisk until well incorporated. Place the pecans in the pie shell and pour mixture over nuts. Be careful not to overflow the shell. Bake the pie for 45 minutes. The pie should be firm and golden brown. Let pie cool before cutting. Pie may be garnished with whipped cream, nuts and mint.
Photo: Pecan Pie Recipe












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By grandmacheer_18...
High Point, NC
on October 27, 2006
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I find it hard to believe there is suppose to be one cup of lard in a crust! Can this be a misprint? Overall, this sounds like a basic pecan pie and I have not made this but probably wouldn't consider it, lard is not something I ever buy or use. Many years ago when my mother used it to make a whole pan of biscuits she used much less than one cup!!
By bsudano_3426981
New Jersey
on November 24, 2005
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This recipe (minus the crust is exactly what is printed on the label of my bottle of Karo corn syrup... Regardless of where it came from, it could use a little adjusting. I substituted dark brown sugar for half of the granulated sugar, turned the heat up to 350, and cooked for nearly an hour. My family loved it, and I even had a friend demand I sell her one for $10.
By amybuys_4338002
Champaign, IL
on November 23, 2005
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This is the WORST recipe for pecan pie I have ever tried. The crust is disgusting. It won't bake or brown up at all. It just melts into the filling, forming a tasteless gooey mush. Thank god I had time to make another pie before Thanksgiving tomorrow! Try this one instead:
http://www.epicurious.com/recipes/recipe_views/views/4435?skipDetails=true&firstReviewIndex=0&lastReviewIndex=74#308266
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