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 recipes.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 1/4 cup finely chopped pecans
- 4 - 5 tablespoons cold water
- 3 eggs
- 1 cup corn syrup
- 2/3 cup sugar
- 1/3 cup margarine or butter, melted
- 1 tablespoon all-purpose flour
- 2 tablespoons bourbon whiskey
- 1 teaspoon vanilla
- 1 1/2 cups pecan halves
- Whipped cream
1. For pastry, in a bowl stir together the 1-1/4 cups of 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.
