What is the best part of feeling so stuffed with turkey, mashed potatoes and stuffing that you can’t even think? This pecan pie is the only thing in the world that I make room for after a grand holiday feast; with a small scoop of vanilla ice cream of course. There is something about a flaky, buttery crust filled with deliciousness and topped with pecans that will always be a mystery to me.
I am not a fan of pie at all, I will never choose a pie over cake, cookies or donuts, but this pecan pie after Thanksgiving or Christmas dinner is the only thing I imagine eating. This pie after a holiday feast is like milk and cereal, it complements one another and an absolute must! After pouring the mixture into the pie crust, place each pecan one by one, this will give it an extra special touch.
Mom’s Pecan Pie
2 cups of all purpose flour
¾ cup room temperature margarine or crisco shortening
2 tablespoons sugar
5 tablespoons of cold water
1 teaspoon salt
Pecan Pie Filling
1 cup of sugar
2 tablespoons of all-purpose flour
1 cup of corn syrup
2 tablespoons melted butter or margarine
1 teaspoon vanilla
1½ cup pecans
Mom’s Pie Crust
In a medium bowl combine flour, salt and sugar. Pour the margarine to the flour mixture and with a fork fold the ingredients together to blend the mixture; slowly add the cold water, and gently form the dough into a ball. Cut in half and sprinkle with flour; roll out each half with a roller until 7-8 inches in diameter. Place dough into the pie pans, cover with plastic wrap and refrigerate overnight.
Preheat the oven to 400ºF. Combine all the ingredients in a medium bowl; except the pecans. Whisk until all the ingredients are well mixed. Pour the mixture over the raw piecrust in a round 9 inch pie pan. Place the pecans piece by piece on top of the mixture. Place pie on the bottom rack of the oven for 15 minutes. Reduce temperature to 350ºF and continue baking for 35-40 more minutes or until the toothpick test comes out dry.
Makes 2 Pecan Pies
Serve warm with vanilla ice cream.