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".

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

For the Filling

  • 12 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

Instructions

  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.
  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.
  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.

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