Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup corn syrup
- ¼ cup butter
- ½ t. flour
- ¼ t. salt
- 1 t. vanilla
- ½ t. almond extract
- 2 cup pecans
Place the eggs in a large bowl and beat thoroughly. Add in the sugar, corn syrup, butter, flour, salt, vanilla and almond extract. When thoroughly mixed add in the pecans and stir by hand. Pour into the prepared pie shell. Bake for one hour in a preheated 350 degree oven.
Perfect Pie Crust
- Place one cup of flour in the food processor with 3 tablespoon of shortening and 1/2 stick of butter that is cold and cut into chunks. Add in a pinch of salt and pulse until the mixture is very fine. Slowly add in 1/4 cup of ice cold water. Keep pulsing till the mixture forms a ball. Remove from the food processor and knead slightly and put in the refrigerator for one hour.
- When ready to make the pie, remove the pie crust and let set on your counter for 15 minutes. Roll out the pie crust and place in a buttered pie plate. Trim off the edges two inches below the edge. Fold the edges underneath so to match the exact pie rim. With your fingers, go around the pie plate and make indentations or use a fork instead.
- If using a fork, dip in flour first. After the crust is ready. Take a fork and make indentions all over the crust with a fork.
Whipped Topping
- The best whipped topping is from fresh whipping cream. To make the topping simple place ice cold whipping cream in a bowl that is cold with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Mix on high speed until the topping forms thick peaks.
- Note: Many prefer to have some homemade ice cream with this pie instead of this whipped topping.
- Pecan pie is a holiday tradition. It has been served for holidays for years and years. It is packed full of flavor and yes many calories, so save room after the big holiday meal
