Pecan Pie


This is a classic Pecan Pie that has a single crust with a soft and gooey filling of sugar, corn syrup, butter, eggs and it’s chock full with pecans.  I always toast my pecans in the oven for approximately 7-10 minutes in a 350 degree oven, before baking them in the pie, it releases the natural oils of the pecans and makes for a more flavorful pie.   



1 cup lard (this really makes the most flaky pie crusts)

2 tablespoons butter

2 cups flour

1 tsp salt

4 tablespoons cold water


1 cup dark Karo syrup

1 cup granulated sugar

2 tablespoons butter, melted

1 tsp pure vanilla extract

3 eggs

2 cups toasted pecans

Whipped cream or ice cream and mint for garnish

In a large bowl, place the lard and butter.  Add the flour and salt and using a pastry blender, cut the flour into the lard mixture.  The mixture should be crumbly.  Add cold water, 1 tablespoon at a time, mixing the flour mixture in between each tablespoon of liquid.  Only add enough water to the dough until it comes together into one large ball.

Spread some flour onto a piece of waxed paper and place dough on it.  Sprinkle more flour on the top of the dough and proceed to roll out the dough until desired thickness – should be about 1/8 inch thick.  Fold dough over once to make a half moon and again into a quarter moon.  Remove the dough from the waxed paper and place into a 9 inch pie pan.  Unfold the dough so that it covers the entire pan.  Press dough gently into the pan.  Using a fork, crimp the edges of the dough along the edge of the pie pan and cut away excess dough with a pairing knife.  Set the pie shell aside.

Preheat the oven to 350 degrees F.  In a bowl, combine the corn syrup, sugar, butter, vanilla and eggs.  Mix with a whisk until well incorporated.  Place the pecans in the pie shell and pour mixture over the pecans.  Don’t overfill the pie shell.  Bake for 45-55 minutes.  The pie should be firm and golden brown and is done when a knife plunged in the middle comes out clean.  Pie should cool before serving.  Serve with whipped cream or ice cream