The Best Pecan Pie

The Best Pecan Pie, served by my niece, Claire
The Best Pecan Pie, served by my niece, Claire

The Best Pecan Pie

1 stick butter (no substitutes)—(May reduce butter to 1/2 stick if desired)
1 c. light Karo or maple syrup
1 c. sugar
3 large eggs
1/2 t. lemon juice
1 t. vanilla
dash salt
1 c. pecan halves

Crust:
1 cup flour
1/2 t. salt
1/3 cup butter-flavor shortening

Cut in shortening with a pastry blender until mixture resembles cornmeal. Add up to 3/4 cup cold water and mix until the dough forms a ball. Roll out into a circle and place into 9″ pie plate. Flute the edge. Do not prick the bottom.

Preheat oven to 425 degrees.
Melt butter in a saucepan. Brown, do not burn! Let cool. Combine all ingredients except pecans. Press pecan halves into unbaked shell in a pretty pattern. Or, if you’re in a hurry, just dump the pecans into the crust. Pour egg-butter mixture over pecans carefully. Some pecans may rise to the top. Place the pie carefully into the center of the preheated oven. Bake pie at 425 for 10 minutes, then lower temp. and bake at 325 degrees 40 minutes.

One 9″ pie. Serves 8.

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