Mamas Pecan Pie Recipes

MAMA'S PECAN PIE

Steps:

• 1 For the crusts: Combine the flour, salt, shortening and butter in the bowl of a food processor; pulse for up to 10 seconds, until the mixture resembles a coarse meal
• 2 Add the ice water one tablespoon at a time, pulsing to combine just until the dough comes together without being sticky or crumbly
• 3 Shape the dough into 2 flat disks and wrap separately in plastic wrap
• 4 Refrigerate for at least 30 minutes and up to overnight
• 5 Have ready two 9-inch pie plates
• 6 Lightly flour a work surface
• 7 Working with one disk of dough at a time (keeping the remaining disk chilled), place the dough in the center of the floured surface and roll close to, but not over, the edge of the dough farthest from you
• 8 Lift the dough and give it a quarter-turn; repeat the rolling and turning until the dough is 1/8-inch thick and about 2 inches wider than the diameter of the 9-inch pie plates
• 9 Ease the pie dough into the pie plate; trim to a 1-inch overhang, then fold the overhang under itself along the rim of the plate
• 10 Use a fork or your fingers to crimp the edge as desired
• 11 Refrigerate for 30 minutes; repeat the process with the remaining disk of dough
• 12 When ready to bake, preheat the oven to 350 degrees
• 13 For the filling: Combine the eggs, sugar, corn syrup, butter, vanilla and salt in a medium bowl, stirring until mixed well
• 14 Add the pecans, stirring to incorporate
• 15 Divide the filling evenly between the 2 chilled pie shells
• 16 Place the pies on a large baking sheet and bake, rotating once, for about 55 minutes, until a knife inserted into the center comes out clean
• 17 Transfer the pies to a wire rack to cool before serving or storing

MY BIG MAMA'S PECAN PIE

Steps:

• 1. Preheat oven 350* Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.Bake on center rack of oven for 60 to 70 mins.