Pecan Pie

Pecan Pie

1 cup chopped pecans
1 cup light karo syrup
1/2 cup sugar
1/2 teaspoon Salt
2 tablespoons of melted butter
1 teasoon vanilla
2 eggs beaten
1 unbaked pie crust

Cover pie with foil to protect the pecans while baking. Bake 375° for 45 min.

Juanita's Special Pie Crust

4 cups of all purpose flour
1-1/2 teaspoons salt
6 ozs. cream cheese
6 ozs. butter
6 ozs. Crisco
1/4 cup ice cold water

Mix salt with flour, blend well, with a pastry blender cut in cream cheese, butter, and crisco until it becomes crumbly. Add ice watter and mix until it forms a ball. Place in refrigerator until it chills, remove and roll out on a lightly floured suface. For the flakiest crust, handle the dough as little as possible. Use the crust recipe for all of your pies.

It was always a hit at home and with my guests at The White House Berries Inn.

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