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Pecan Pie

This classic recipe has just the right amount of Karo syrup
Pecan Pie
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Perhaps no other dessert screams “Texas” louder than pecan (that’s pronounced “pee-KAHN”) pie. Made with a sticky sweet filling made up of corn syrup, sugar, butter and eggs, this pie is topped with pecans that roast in the oven. This recipe is adapted from Royer’s Round Top Café in the quaint, tiny town of Round Top, Texas, about an hour and change from Austin.

 

8
Servings
1220
Calories Per Serving

Ingredients

For the pie crust:

  • 1/4 Cup salt
  • 1/2 Cup water
  • 2 cups (minus 3 tablespoons) shortening
  • 5 Cups white flour

For the pie filling:

  • 1/2 Cup melted unsalted butter
  • 1 Cup sugar
  • 1 Cup light corn syrup
  • 1 Tablespoon salt
  • 1 Tablespoon vanilla extract
  • 4 eggs
  • 1 1/2 Cup pecan halves

Directions

For the pie crust:

Dissolve the salt in the water and set aside. Cut the vegetable shortening into the flour, working the mixture thoroughly until it’s crumbly. Add the salt water to the mixture and continue to work the dough until the water is absorbed. Add several tablespoons of flour and continue to work the dough until it pulls cleanly away from your hands. Divide in thirds and form into balls. Put them in plastic baggies and freeze them till you need them. To use the dough, set it out on the counter to thaw for 3–4 hours or set in your refrigerator overnight. The dough is easiest to roll out when it is chilled.

 

For the pie filling:

Combine the butter, sugar, corn syrup, salt and vanilla in a bowl. Mix well. Beat the eggs until very light, then add to corn syrup mixture. Pour into pie shell. Arrange the pecan halves on top. Bake at 350 degrees F until the filling is set and a knife inserted comes out clean.

 

Nutritional Facts
Servings8
Calories Per Serving1220
Total Fat79g100%
Sugar59gN/A
Saturated22g100%
Cholesterol110mg37%
Protein13g25%
Carbs120g40%
Vitamin A132µg15%
Vitamin B120.2µg9%
Vitamin B60.1mg8.6%
Vitamin C0.2mg0.2%
Vitamin D0.6µg4.3%
Vitamin E4mg27%
Vitamin K29µg24%
Calcium47mg5%
Fiber4g16%
Folate (food)35µgN/A
Folate equivalent (total)35µg9%
Iron2mg10%
Magnesium43mg10%
Monounsaturated33gN/A
Niacin (B3)1mg8%
Phosphorus182mg26%
Polyunsaturated20gN/A
Potassium196mg4%
Riboflavin (B2)0.2mg12.7%
Sodium623mg26%
Sugars, added58gN/A
Thiamin (B1)0.3mg21.8%
Trans7gN/A
Zinc2mg17%