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Double Pecan Pie

 
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Double Pecan Pie recipe

Yield

24

servings

Prep

30

min

Cook

50

min

Ready

2

hrs

 

Ingredients

Filling
2 cups sugar
6 tablespoonsbrown sugar
1 teaspoon salt
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 236144% of calories from fat
 % Daily Value *
Total Fat 114g 176%
Saturated Fat 48g 238%
Trans Fat 0g
Cholesterol 543mg 181%
Sodium 1872mg 78%
Total Carbohydrate 110g 110%
Dietary Fiber 8g 31%
Sugars g
Protein 53g
Vitamin A 49% Vitamin C 1%
Calcium 14% Iron 41%
* based on a 2,000 calorie diet How is this calculated?

 

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