Elsie Millican’s Pecan Pie

Name: Elsie Millican's Pecan Pie
Total time: PT0D0H0M
Yield: makes 1 Pie
Ingredients: 1 1 ⁄ 2 cups flour; 1 tbsp. sugar; 1 ⁄ 2 tsp. salt; 6 tbsp. cold butter, cut into small pieces; 2 tbsp. cold vegetable shortening, cut into small pieces; 1 ⁄ 2 cup sugar; 2 tbsp. flour; 2 eggs, lightly beaten; 1 cup light Karo syrup; 2 tbsp. melted butter; 1 tsp. vanilla; Pinch salt; 2 cups shelled pecan halves

Serves
makes 1 Pie

SAVEUR

By SAVEUR Editors

Published on October 31, 2000

Elsie uses a spoon to mix her filling, she says, because an electric mixer loosens the chewy texture and "kind of ruins it".

Ingredients

For the Crust

1 ¹⁄₂ cups flour
1 tbsp. sugar
¹⁄₂ tsp. salt
6 tbsp. cold butter, cut into small pieces
2 tbsp. cold vegetable shortening, cut into small pieces

For the Filling

¹⁄₂ cup sugar
2 tbsp. flour
2 eggs, lightly beaten
1 cup light Karo syrup
2 tbsp. melted butter
1 tsp. vanilla
Pinch salt
2 cups shelled pecan halves

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Instructions

Step 1

For the crust: Sift together flour, sugar, and salt into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 4 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Press the dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough; then shape into a ball, flatten slightly to make a disk, and dust with flour. Wrap disk in plastic and refrigerate for 1 hour.

Step 2

Preheat oven to 325°. Allow dough to sit at room temperature to soften slightly before rolling out on a lightly floured surface into an 11'' round. Fit dough, without stretching it, into a 9'' pie pan. Fold edge under and crimp. Using a fork, prick bottom lightly, then make a decorative edge around the rim.

Step 3

For the filling: Combine sugar and flour in a medium bowl. Add eggs, Karo syrup, butter, vanilla, salt, and pecans and mix well. Pour filling into prepared piecrust and bake until crust is golden and filling is set, about 1 hour. Allow to cool before serving.

For the crust: Sift together flour, sugar, and salt into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 4 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Press the dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough; then shape into a ball, flatten slightly to make a disk, and dust with flour. Wrap disk in plastic and refrigerate for 1 hour.
Preheat oven to 325°. Allow dough to sit at room temperature to soften slightly before rolling out on a lightly floured surface into an 11'' round. Fit dough, without stretching it, into a 9'' pie pan. Fold edge under and crimp. Using a fork, prick bottom lightly, then make a decorative edge around the rim.
For the filling: Combine sugar and flour in a medium bowl. Add eggs, Karo syrup, butter, vanilla, salt, and pecans and mix well. Pour filling into prepared piecrust and bake until crust is golden and filling is set, about 1 hour. Allow to cool before serving.

*_Millican uses a spoon to mix her filling, she says, because an electric mixer loosens the chewy texture and ''kind of ruins it''._