I love this pie so much. It is sweet, but not overwhelmingly so. We have made this for more than 40 years, and I have never found one I like better. This is one pie that has a special crust – not our usual. Since you need the crust first, here is the recipe. It needs at least an hour in the fridge, so make sure you make it ahead of time.
First – make the pie crust:
Pecan Pie Crust
1 and 1/4 cups flour
2 Tablespoons powdered sugar
1/2 teaspoon salt
Cut in with 2 knives or use you fingers to rub the shortening in:
8 Tablespoons butter
2 Tablespoons lard or vegetable shortening
Then add:
1 large chilled egg white mixed with a little cold water to equal 1/4 cup
Mix until the dough sticks together.
Refrigerate for ONE hour, or up to 24 hours,
Roll out the dough, and prick with a fork, even the sides, and line the pie crust with heavy duty aluminum foil. In my recipe it says “prick the foil with the fork too”. You can add ceramic weights or some raw rice. Bake at 400 degrees F. The crust may puff up, especially if you don’t have any ceramic weights or raw rice on top of the foil. Flatten the puffed area with your hands, remove the foil, and then cook 15 minutes more. Brush the sides and bottom with egg yolk, and cook another minute.
Recipe for the actual Pecan Pie part:
6 Tablespoons butter
1 cup dark brown sugar
3 large eggs
3/4 cup corn syrup
1 Tablespoon vanilla
Stir over hot water in a double boiler until the temperature is 130 F on a candy thermometer. Then stir in the pecans.
Cook at 275F for 50 – 60 minutes. The center will feel like it has set – firmed up – but soft.