GEORGIA PECAN PIE (A basic method) Makes 8 servings Preparation time: 15 minutes Cooking time: 50 minutes 3 eggs 1 cup sugar 1 cup light or dark corn syrup 1 teaspoon vanilla 3 tablespoons butter, melted and cooled 1 1/2 cups coarsely chopped pecans (or halves) 1 9-inch unbaked pie crust Preheat oven to 350 degrees. Place eggs in a medium mixing bowl and whisk lightly. Add sugar, corn syrup, vanilla and melted butter. Stir with a wooden spoon to combine well. Stir in pecans. Pour filling into prepared unbaked pie crust. Bake 45-55 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack. Note: If using a frozen pie crust, be forewarned that they brown easily. You may want to shield the crust with strips of aluminum foil cut about 3 inches wide and about 12-15 inches long. Wrap these around the edge of the pie pan so they cover the edge of the crust. Recipe Source: Georgia Pecan Commission BASIC PIE CRUST Makes 1 9-inch pie crust Preparation time: 10 minutes Chilling time: 2 hours 1 1/2 cups all-purpose flour 1/4 teaspoon sugar 1/4 teaspoon salt 1/2 cup vegetable shortening 3 tablespoons ice water In mixing bowl, combine flour, sugar and salt. Cut in shortening with a pastry cutter or two knives until the mixture resembles coarse meal. Stir with a fork, and gradually add ice water until a ball of dough is formed. Press down dough with your hand to flatten it, then wrap in plastic wrap and chill until ready to roll out. To fill pie pan, place chilled dough on a lightly floured surface and roll it from the center to the edges with a lightly floured rolling pin. Roll to 1/8-inch thickness. Carefully fold pastry in half, lay the fold across the center of a lightly greased pie pan, unfold it, and press it loosely on the bottom and sides of the pan. Finish edges by crimping dough around edges with your fingertips, or simply by running a knife around outside edge of pan to discard dough that hangs off sides. Press dough edges with the tines of a fork for a decorative effect. Prick bottom and sides with a fork, then chill and proceed with recipe. Note: You can easily make this pie crust in the food processor, but chill the shortening first and pulse six or seven times to distribute it with dry ingredients. After adding ice water, pulse only until dough comes together in a ball. Recipe Source: Georgia Pecan Commission