What would Thanksgiving Day be without a homemade Georgia pecan pie? This southern classic is sure to be a crowd-pleaser around your family’s table this season.
Ingredients:
Pie Crust
- ½ teaspoon salt
- ¼ cup plus 1 to 2 tablespoons ice water, if needed
- 2 cups all-purpose flour – plus more for the work surface
- 10 tablespoons vegetable shortening
- 1 large egg, lightly beaten
Filling
- 6 tablespoons unsalted butter
- 1 cup + 2 tablespoons granulated sugar
- 1 cup + 2 tablespoons light corn syrup
- 4 extra-large eggs, beaten
- 1 teaspoons vanilla extract
- 3/8 teaspoon salt
- 2 cups chopped pecans
Directions:
Prepare the Pie Crust
Place salt and 1⁄4 cup of water in a glass measuring cup. Stir to dissolve salt; chill for 30 minutes.
Place flour in a large bowl. Cut in shortening, using a pastry blender, until crumbly. Drizzle cold salted water over the flour mixture. Toss lightly with a fork until dough comes together, adding 1 to 2 tablespoons of ice water if needed.
Form dough into a disk. Wrap with plastic wrap, and chill for 30 minutes.
Prepare the Filling
Preheat oven to 425°F. Roll dough disk into a 14-inch circle on a lightly floured surface. Carefully transfer to a 9 1⁄2-inch deep-dish pie plate, and press into the bottom and up sides of pie plate. Bake just until crust is set, about 4 minutes. Let cool for 2 to 3 minutes on a wire rack. Cool for 30 minutes. Brush lightly with beaten egg. Reduce oven temperature to 350°F.
Melt butter in a saucepan over medium. Add sugar, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes. Add corn syrup, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes.
Remove from heat, and cool for 5 minutes. Slowly whisk about 1 cup of hot mixture into beaten eggs; slowly whisk beaten egg mixture back into hot sugar mixture, and whisk until thoroughly incorporated. Whisk in vanilla and salt. Stir in pecans.
Pour filling into cooled crust. Bake at 350°F until pie is cooked through and set in the middle, 40 to 45 minutes. Cover edges with aluminum foil after 30 to 35 minutes to prevent over-browning. Let cool completely (about 2 hours) before slicing.
