Butter Pecan Pie
(4) Ratings

Butter Pecan Pie

Prep Time: |
Baking Time: |
Makes: 8 servings

Ingredients

  • Crust

  • 1 1/4 cups 300 mL Robin Hood® Original All Purpose Flour 
  • 1/4 cup 50 mL icing sugar 
  • 1/3 cup 75 mL finely chopped pecans
  • 1/8 tsp 0.5 mL salt
  • 1/2 cup 125 mL Crisco® All-Vegetable Shortening
  • 3 tbsp 45 mL ice cold water
  • Filling

  • 3 large eggs, lightly beaten
  • 1 cup 250 mL corn syrup
  • 2/3 cup 150 mL sugar
  • 1 tsp 5 mL vanilla extract
  • 1/4 tsp 1 mL salt
  • 1/3 cup 75 mL butter or margarine, melted
  • 1 1/4 cups 300 mL chopped pecans
  • Garnish

  • 12 pecan halves

Preparation

  1. Crust: Combine flour, icing sugar, finely chopped pecans and salt; cut in shortening using pastry blender (or 2 knives) until flour is blended in to form pea-size chunks. Sprinkle mixture with water, 1 tablespoon (15 mL) at a time. Toss lightly with fork until dough forms a ball. Press between hands to form 5" to 6" (12.5 cm to 15 cm) disc. Roll and press crust into 9" (23 cm) pie plate, trimming edges even with pie plate. Heat oven to 350°F (180°C).
  2. Filling: Beat eggs until frothy. Add corn syrup, sugar, vanilla extract and salt. Beat until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.
  3. Garnish: Dip 6 nut halves in filling to coat. Arrange in centre 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.
  4. Bake for 50 minutes. Remove foil. Bake for 5 minutes or until pie is almost set in centre when shaken gently. Cool to room temperature before serving. Refrigerate leftovers.