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Kentucky Pecan Pie

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  • Prep 20 min
  • Total 3 hr 55 min
  • Servings 8
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Hold on to your derby! This pecan pie goes beyond the original sweet, nutty delight and captures the flavors and traditions of Kentucky.
By Betty Crocker Kitchens
Updated Aug 14, 2006
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Ingredients

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)
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can taste the difference! Pastry made with self-rising flour differs in flavor and texture from that made with all-purpose flour.
  • tip 2
    Rise to the occasion! If using self-rising flour, there is no need to add salt.

Nutrition

630 Calories, 35g Total Fat, 6g Protein, 75g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
320
Total Fat
35g
54%
Saturated Fat
12g
58%
Trans Fat
2g
Cholesterol
100mg
33%
Sodium
420mg
18%
Potassium
170mg
5%
Total Carbohydrate
75g
25%
Dietary Fiber
3g
12%
Sugars
44g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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