Scrumptious Georgia Pecan Pie

  • Serves 8
  • Prep time: 25 min., Cooking time: 30-35 min.
  • Georgia Pecan Commission

A cooked syrup method.

  • 1 cup dark brown sugar
  • 1 cup light corn syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 3 eggs
  • 1-1/4 cups coarsely chopped Georgia pecans
  • 1 9-inch unbaked pie crust

Preheat oven to 350 degrees F.

In a heavy 2-to 3-quart saucepan placed over medium heat, combine dark brown sugar, corn syrup and butter. Bring to a boil, stirring constantly. Reduce heat and boil gently for 5 minutes, stirring occasionally. Remove pan from heat, stir in vanilla and let cool 10 minutes.

In a small bowl, slightly beat eggs. Stirring constantly, pour eggs into sugar syrup slowly until mixture is well blended. Stir in pecans. Pour into pie crust and bake 35 minutes or until pie sets. Cool on wire rack.

Basic Pie Crust

  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegetable shortening
  • 3 tablespoons ice water

Makes 1 9-inch pie crust

Prep time: 10 minutes Chilling time: 2 hours

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.

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