Pecan Pie

Today I'm sharing the recipe for another one of my favorite Thanksgiving foods - pecan pie!  Pecan pie is my favorite - I look forward to it every year.  We use the same pie crust recipe as I posted for pumpkin pie, but I'm going to repeat it here.  

Ingredients:

• Pie Crust
• 1 1/2 cups flour
• 1/2 tsp. salt
• 1/2 cup Crisco
• 3 tbsp. water
• Pie Filling
• 4 eggs
• 1 cup dark Karo syrup
• 1 cup sugar
• 1 tbsp. flour
• 2 tbsp. butter, melted
• 3 cups pecans

Makes 1 10-inch pie.

To make the pie crust, sift together the flour and salt.  Take out 1/4 cup of the flour-salt mixture and mix with the water to make a paste. Add the Crisco to the remaining flour-salt mixture. Cut the Crisco in until the pieces are the size of small peas.

Add the flour paste to the Crisco-flour mixture.

Mix thoroughly until the dough comes together and can be shaped into a ball.

Roll the dough out about 1/8 inch thick.

Place the crust into the pie pan, pressing it to the sides and bottom.

You can shape the edges to make these look pretty - we chose to pinch together the edges to form points.

Mix the eggs, Karo syrup, sugar, flour, vanilla, and butter together.

Add 3 cups pecans and gently stir them in.

Pour into the pie crust.  Bake at 350ºF for 55-60 minutes, or until a knife inserted in the halfway between the edge and the center comes out clean.

We like to serve ours with a scoop of vanilla ice cream (Blue Bell's Homemade Vanilla is the preferred one here).

What's your favorite Thanksgiving dessert?