Double Pecan Pie
Double Pecan Pie recipe
Yield
24 servingsPrep
30 minCook
50 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 2 | cups |
sugar
|
|
| 6 | tablespoonsbrown |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cup |
butter
melted |
|
| 6 | large |
eggs
|
|
| 2 | cups |
light corn syrup
|
|
| 2 | tspn |
vanilla extract
|
*
|
| 2 | cups |
pecan halves
crushed and half left cut in half |
|
| Pie crust | |||
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
butter
softened |
|
| 1 | large |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 473 | ml |
sugar
|
|
| 6 | tablespoonsbrown |
sugar
|
|
| 5 | ml |
salt
|
|
| 158 | ml |
butter
melted |
|
| 6 | large |
eggs
|
|
| 473 | ml |
light corn syrup
|
|
| 2 | tspn |
vanilla extract
|
*
|
| 473 | ml |
pecan halves
crushed and half left cut in half |
|
| Pie crust | |||
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 177 | ml |
butter
softened |
|
| 1 | large |
eggs
lightly beaten |
|
Directions
Mix together all ingredients of the filling section. Set aside.
Make crust: Mix first 3 ingredients together a pastry cutter, when it looks like cou r se crumbs add the beaten egg, then add 5 tbps cold water and1 tbsp white vinegar.
Stir mixture untill just combined.
If using right away put in refrigerator untill cooled or cut in half and store in freezer untill needed. each half makes 1 pie crust.
When cooled, dust pastry sheet with flour and put ½ ototal dough on it and roll it out, put in pie pan and crimp the edges.
Put 1 cup of crushed pecans in pie crust, then add ½ of filling into pie crust. Put foil over pie.
Bake 30 minutes in oven, then remove foil and bake additionally for 20 minutes.
Remove from oven and sprinkle on half pecans on top.
Let cool and enjoy.
