Kentucky Pecan Pie

Kentucky Pecan Pie

Hold on to your derby! This pecan pie goes beyond the original sweet, nutty delight and captures the flavors and traditions of Kentucky.

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
2
tablespoons bourbon, if desired
1/2
teaspoon salt
3
eggs
1
cup pecan halves or broken pecans
1
bag (6 oz) semisweet chocolate chips (1 cup)
  1. In medium bowl, mix flour and 1/2 teaspoon 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 cleans 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; flute as desired.
  4. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with wire whisk or hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
  5. Bake 40 to 50 minutes or until set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
You can taste the difference! Pastry made with self-rising flour differs in flavor and texture from that 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 630
    • (Calories from Fat 320),
  • Total Fat 35g
    • (Saturated Fat 12g,
    • Trans Fat 2g),
  • Cholesterol 100mg;
  • Sodium 420mg;
  • Total Carbohydrate 75g
    • (Dietary Fiber 3g,
    • Sugars 44g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.