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
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