1 1/4 Cup Flour
1 Tbsp Sugar
4 Tbsp Crisco
1 1/2 Cups Pecans, chopped
1/2 tsp Vanilla Extract
1/4 tsp Kosher Salt
1/2 tsp Kosher Salt
6 Tbsp Butter, Chilled, Unsalted, Cut into 1/4" Pieces
3 Tbsp Cold Water
1/2 cup Brown Sugar
1/2 Cup Heavy Cream
2 Tbsp Melted Butter
Dough: Mix flour, salt and sugar in a food processor fitted with a steel blade. Scatter the butter pieces over the flour mix. Cut the butter into the flour mix using five, one-second pulses. Add the shortening and repeat the process. Turn the dough mixture into a medium bowl, add 3 tabelspoons of cold, and knead the dough until it comes together and shapes into a ball. Wrap airtight with plastic wrap and place in refrigerator 30 minutes before rolling.
Filling: Toast the pecans in the oven at 375 degrees for 7 minutes and set aside to cool. Beat the eggs with a whisk vigourously and add in all of the ingredients, except the pecans.
Roll out the pastry dough evenly to fit a 9 inch pie pan. Layer into the pan and trim, leaving a 1/2 inch for overlap. Fold in excess dough and crimp. Fold the chopped pecans into the filling and pour filling into pie shell. Bake pie at 425 degrees for 10 minutes and reduce to 375 degrees. Bake for another 20 minutes, remove and enjoy!
Sinead O'Connor has apologized for saying Arsenio Hall supplied the…
The New York Times is running its first television ad in seven years…
Wendy Williams is not the woman she used to be -- and she's not going…