Joyce's Pecan Pie The Lard-Crust Pastry for this dessert is incredibly flaky and easy to roll out, but a purchased pastry works if you need a shortcut. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cool Time: 2 hrs Bake Time: 35 mins Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry 3 eggs, slightly beaten 1 cup light-colored corn syrup ⅔ cup sugar ⅓ cup butter, melted ½ teaspoon salt 2 cup pecan halves Lard-Crust Pastry 1 ¼ cup flour ½ teaspoon salt ⅓ cup lard 3 tablespoon water Directions Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.* Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8. Lard-Crust Pastry In a medium bowl stir together flour and salt. Using a pastry blender, cut in lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. * If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above. Rate it Print Nutrition Facts (per serving) 611 Calories 38g Fat 67g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 611 % Daily Value * Total Fat 38g 49% Saturated Fat 10g 50% Cholesterol 108mg 36% Sodium 423mg 18% Total Carbohydrate 67g 24% Total Sugars 49g Protein 7g Calcium 40.4mg 3% Iron 2mg 11% Potassium 161mg 3% Folate, total 52.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.