Decadent Pecan Pie

Decadent Pecan Pie

Make this traditional holiday pie anytime with this easy recipe. It’s sweet, crunchy pecans in a light flaky crust just like you remember.

Prep Time

20

Minutes

Total Time

3:55

Hrs:Mins

Makes

8

servings

Pastry
1
cup Gold Medal® all-purpose flour
1/2
teaspoon salt
1/3
cup plus 1 tablespoon shortening
2
to 3 tablespoons cold water
Filling
2/3
cup sugar
1/3
cup butter or margarine, melted
1
cup corn syrup
1/2
teaspoon salt
3
eggs
1
cup pecan halves or broken pecans
  1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
  4. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
  5. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
You can taste the difference! Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add salt.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 9g,
    • Trans Fat 2g),
  • Cholesterol 100mg;
  • Sodium 400mg;
  • Total Carbohydrate 63g
    • (Dietary Fiber 1g,
    • Sugars 34g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.