Buttered Pecan Pie

Submitted by Chef mariajane

"Such a delicious Pecan pie, there are many recipe out there for pecan pie, but this is a very tasty one -"

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 8

ingredients

• CRUST

• 1 1⁄4 cups pillsbury best all-purpose flour
• 1⁄2 cup confectioners' sugar
• 1⁄4 cup plus 2 tbsp. pecans, finely chopped
• 1⁄8 teaspoon salt
• 1⁄2 cup butter flavor shortening
• 3 tablespoons ice water

• FILLING

• 3 eggs
• 1 cup corn syrup
• 2⁄3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 1⁄3 cup butter or 1/3 cup margarine, melted
• 1 1⁄4 cups pecans, chopped

• GARNISH

• 12 pecan halves

directions

1. CRUST: In a medium bowl, combine flour, confectioners sugar, finely chopped nuts and 1/8 teaspoons salt; cut in shortening using pastry blender (or two knives) until flour is blended in to form pea-size chunks.
2. Sprinkle mixture with water, 1 tablespoon at a time.
3. Toss lightly with fork untl dough forms a ball. Press between hands to form 5-6-inch disk. Roll and press crust into 9-inch pie plate. Do not flute. Do not bake. Heat oven to 350°F.
4. FILLING: In the bowl of an elecric mixer, beat eggs until frothy. Add corn syurp, 2/3 cup granulated sugar, vanilla extract and 1/4 teaspoons salt. Beat until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.
5. GARNISH: Dip 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon.
6. Place 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent overbrowning.
7. Bake 45 minutes. Remove foil. Bake 5 minutes or untl pie is almost set in center when shaken gently. Cool to room temperature before serving. Refrigerate leftovers.