Elsie Millican’s Pecan Pie
Elsie uses a spoon to mix her filling, she says, because an electric mixer loosens the chewy texture and "kind of ruins it".
Yield: makes 1 Pie
For the Crust
- 1 <sup>1</sup>⁄<sub>2</sub> cups flour
- 1 tbsp. sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. salt
- 6 tbsp. cold butter, cut into small pieces
- 2 tbsp. cold vegetable shortening, cut into small pieces
For the Filling
- <sup>1</sup>⁄<sub>2</sub> 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
- 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''._
MORE TO READ
Our Best Pumpkin Recipes Celebrate the Flavor of Fall
Think outside the pie this autumn with these craveable cooking ideas from around the globe.
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.