This pie comes from a Thanksgiving class at EQ@The Party Source. It uses confectioners’ sugar and a shortening/butter mix in the crust.
The confectioners’ sugar makes the dough more tender and crumbly and while the butter gives flavor and the shortening makes it flaky.
Makes one 9-inch pie
Crust:
11⁄4 cups flour
1⁄4 cup confectioners’ sugar
1⁄4 cup plus 2 tablespoons finely chopped pecans
1⁄8 teaspoon salt
¼ cup butter, chilled and cut into chunks
1⁄4 cup shortening, chilled cut into chunks
3 tablespoons ice water
Filling:
3 eggs
1 cup corn syrup
2⁄3 cup granulated sugar
1 teaspoon vanilla extract
1⁄4 teaspoon salt
1⁄3 cup butter, melted
11⁄4 cups chopped pecans
Garnish:
12 pecan halves
Crust:
In the bowl of a food processor combine flour, confectioners’ sugar, nuts and salt ; pulse to combine
Pulse in butter and shortening until flour is blended in to form pea-size chunks.
Sprinkle mixture with water, 1 tablespoon at a time.
Pulse lightly until dough forms a ball.
Press between hands to form 5- to 6-inch disc.
Roll and press crust into 9-inch pie plate. Do not flute.
Do not bake.
Heat oven to 350°F.
Filling:
In the bowl of an electric mixer beat eggs until frothy.
Add corn syrup, granulated sugar, vanilla extract and salt. Beat until blended.
Stir in melted butter and chopped nuts.
Pour into unbaked pie crust.
Garnish:
Dip 6 nut halves in filling to coat. Arrange in center of pie to resemble flower.
Press 6 scallops into crust edge using back of tablespoon. Place 1 nut half in each indentation. Press lightly.
Cover edge of pie with foil to prevent overbrowning.
Bake 45 minutes. Remove foil.
Bake 5 minutes or until pie is almost set in center when shaken gently.
Cool to room temperature before serving. Refrigerate leftovers.
