Buttered Pecan Pie

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 1/4 cups pillsbury best all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup plus 2 tbsp. pecans, finely chopped
• 1/8 teaspoon salt
• 1/2 cup butter flavor shortening
• 3 tablespoons ice water
• 3 eggs
• 1 cup corn syrup
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup butter or 1/3 cup margarine, melted
• 1 1/4 cups pecans, chopped
• 12 pecan halves

Recipe

• 1 crust: in a medium bowl, combine flour, confectioners sugar, finely chopped nuts and 1/8 teaspoons salt; cut in shortening using pastry blender (or two knives) until flour is blended in to form pea-size chunks.
• 2 sprinkle mixture with water, 1 tablespoon at a time.
• 3 toss lightly with fork untl dough forms a ball. press between hands to form 5-6-inch disk. roll and press crust into 9-inch pie plate. do not flute. do not bake. heat oven to 350°f.
• 4 filling: in the bowl of an elecric mixer, beat eggs until frothy. add corn syurp, 2/3 cup granulated sugar, vanilla extract and 1/4 teaspoons salt. beat until blended. stir in melted butter and chopped nuts. pour into unbaked pie crust.
• 5 garnish: dip 6 nut halves in filling to coat. arrange in center of pie to resemble flower. press 6 scallops into crust edge using back of tablespoon.
• 6 place 1 nut half in each indentation. press lightly. cover edge of pie with foil to prevent overbrowning.
• 7 bake 45 minutes. remove foil. bake 5 minutes or untl pie is almost set in center when shaken gently. cool to room temperature before serving. refrigerate leftovers.