homemade pecan pie.

Pecan pie is my kryptonite.  I can't walk by one at a bakery without buying it because I just love this pie so much.  When I thought about what we should bring for Thanksgiving dinner with our  family, my first thought was to make a homemade pecan pie.  Little did I know at the time that they had bought a pumpkin pie, so we ended up eating a slide of each and it was heavenly!  A big piece of this thick, loaded pecan pie with a perfect spiral of whipped cream on top was the best way to end a delicious meal together giving thanks for each other.  Coupled with a warm cup of tea or coffee, this dessert is special and one of a kind.  Not only does it warm my tummy, it also warms my heart as it reminds me to be thankful for so much. 

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ingredients.
Serves 6-8

Crust:
​2 ½ cups all-purpose flour
½ package of Crisco
¼ cup vegetable oil
½ cup cold water

Filling:
½ cup brown sugar
3/4 cup corn syrup
1 tbsp maple syrup
½ tsp vanilla extract
½ tbsp milk
3 eggs
4 tbsp butter
¾ cup coarsely chopped pecans
1 cup pecan halves
Pinch of sal

instructions.

1. PREP IT.  Preheat the oven to 450°F and lightly grease a 9” glass pie plate. 
   
   
2. MAKE THE DOUGH. In a stand mixer, combine the flour and Crisco on low speed until the mixture is pebbly.  Slowly add the vegetable oil and water to the mixture and work together until combined.  Remove the dough from the mixer and work together with your hands on a lightly floured surface until smooth.  Form the dough into a disk, and then use a rolling pin on the floured surface to make it about ¼” thick.  Gently move the rolled dough onto the glass pie plate, and gently push the dough into the crevices. Cut the edges, leaving enough dough to crimp the edges with your fingers. 
   
   Once the oven is preheated, put the dough into the oven for 5-8 minutes. Remove from the oven right away and set aside.
    
3. FILLIN' GOOD.  As the crust is heating through in the oven, combine the brown sugar and butter in a large bowl, whipping it together.  Add in the eggs, pinch of salt, maple syrup, vanilla extract, milk and corn syrup, whisking it all together well. Once the filling is smooth, add in the chopped pecans.  Pour the filling into the pie crust evenly.
   
   On top of the filling, gently add the pecans halves in a circular motion from the outside of the pie inward until the whole pie is covered. 
   
   
4. BAKE & SERVE.  Bake the pie in the oven for 10 minutes, then reduce the temperature to 325°F for another 30 minutes or until golden brown.  Remove the pie and gently test the filling with a toothpick or fork – if it comes out gooey, put it in for another 3-5 minutes until it comes out clean.  Let sit for at least 5-10 minutes before cutting.  Enjoy!
   

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