Prep: 25 minutes plus chilling and cooling Bake: 45 minutes Serves: 10
1 cup all-purpose flour plus additional for dusting
¼ teaspoon salt
¼ cup cold unsalted butter (½ stick), cut into ½-inch pieces
2 tablespoons cold vegetable shortening, cut into ½-inch pieces
3 tablespoons ice water
4 large eggs
1 cup corn syrup
½ cup brown sugar
⅓ cup granulated sugar
5 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
½ teaspoon salt
3 cups pecan halves, ½ coarsely chopped
1. Pie Dough: In food processor, pulse flour and salt. Add butter and shortening; pulse until small crumbs remain. Add water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between fingers. Shape dough into disk; wrap with plastic wrap and refrigerate 1 hour.
2. Preheat oven to 350°; place 9-inch pie plate on rimmed baking pan. Unwrap dough; place on lightly floured work surface. Roll dough into 12-inch circle (about ⅛-inch thick); press onto bottom and up sides of pie plate. With scissors, trim edges of dough and flute.
3. Pecan Filling: In large bowl, whisk eggs, corn syrup, sugars, butter, vanilla extract and salt; stir in pecans. Pour into prepared crust.
4. Bake pie 45 minutes or until set and center jiggles when gently shaken; cool completely. Cut pie into 10 pieces.
Approximate nutritional values per serving (1 piece): 566 Calories, 37g Fat (10g Saturated), 102mg Cholesterol, 226mg Sodium, 59g Carbohydrates, 3g Fiber, 46g Sugars, 7g Protein
Original of the video here