Southern Pecan Pie

For Thanksgiving or Christmas, this Southern-style dessert is expected on many tables. A couple tablespoons of bourbon add Southern cheer to the pecan pie recipe.

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  • Makes: 8 servings
  • Prep: 35 mins
  • Bake: 45 mins to 50 mins 350°F

Southern Pecan Pie

Directions

  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
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Nutrition Facts (Southern Pecan Pie)

  • Per serving:
  • 608 kcal ,
  • 36 g fat
  • (5 g sat. fat ,
  • 80 mg chol. ,
  • 204 mg sodium ,
  • 69 g carb. ,
  • 7 g pro.
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