| BUTTERED PECAN PIE |
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Makes One 9-inch Pie 8 ServingsCrust 1 -1/4 cups all-purpose flour 1/4 cup confectioners sugar 1/4 cup plus 2 tablespoons finely chopped pecans 1/8 teaspoon salt 1/2 cup Butter Flavor CRISCO all-vegetable shortening or 1/2 Butter Flavor CRISCO Stick 3 tablespoons ice water Filling 3 eggs 1 cup butter pecan syrup or maple syrup 2/3 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1/3 cup butter or margarine, melted 1 -1/4 cups chopped pecans Decoration 12 pecan halves For crust, combine flour, confectioners' sugar, finely chopped nuts and 1/8 teaspoon salt in medium bowl. Cut in Butter Flavor Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle mixture with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press between hands to form 5- to 6-inch ""pancake."" Roll and press crust into 9-inch pie plate. Do not flute. Do not bake. Heat oven to 350ºF. For filling, beat eggs in medium bowl until frothy. Add syrup, 2/3 cup granulated sugar, vanilla and salt. Beat until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust. For decoration, dip 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon. Place 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent overbrowning. Bake at 350ºF for 45 minutes. Remove foil. Bake 5 minutes or until pie is almost set in center when shaken gently. Cool to room temperature before serving. Refrigerate leftovers. |
