Butter Pecan Pie Recipe

Butter Pecan Pie

• Crust
• 1 ¹/₄ C. (300 mL) all-purpose flour
• ¹/₄ C. (50 mL) icing sugar
• ¹/₃ C. (75 mL) finely chopped pecans
• ¹/₈ tsp. (0.5 mL) salt
• ¹/₂ C. (125 mL) Crisco^® All-Vegetable Shortening
• 3 Tbsp. (45 mL) ice cold water
• Filling
• 3 large eggs, lightly beaten
• 1 C. (250 mL) corn syrup
• ²/₃ C. (150 mL) sugar
• 1 tsp. (5 mL) pure vanilla extract
• ¹/₄ tsp. (1 mL) salt
• ¹/₃ C. (75 mL) butter or margarine, melted
• 1 ¹/₄ C. (300 mL) chopped pecans
• Garnish
• 12 pecan halves