Pecan pie that is sure to become a tradition on your dessert table.
Story Behind the Recipe
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1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter
3 to 4 tablespoons cold water
1 cup light corn syrup
1/2 cup firmly packed brown sugar
3 large Land O Lakes® Eggs
2 tablespoons Land O Lakes® Butter, melted
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup pecan halves
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
Adjust oven rack to lowest position. Heat oven to 375°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened. Shape into ball; flatten slightly.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine corn syrup, brown sugar, eggs, butter, vanilla and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in pecans.
Pour filling into crust. Bake pie on lowest oven rack 30 minutes. Place pie crust shield or strip of aluminum foil over pie edges to prevent crust from getting too dark. Bake 20-25 minutes longer or until center is set and knife inserted in center of pie comes out clean. Remove from oven; cool completely.
Top each serving with whipped cream, if desired.
Read the Story Behind the Recipe
Southern cooks are known for their relaxed hospitality and their luscious desserts. With these foolproof and sure-to-please recipes, you and your guests can enjoy both.