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”.
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
- 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”._