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Southern Pecan Pie 



Pie Crust

2 cups all-purpose flour 

½ teaspoon kosher salt

1½ (heaping) tablespoons granulated sugar 

2 tablespoons vegetable shortening

½ cup high-quality unsalted butter, cold or frozen, cut into ¼–inch squares

4 tablespoons ice water 

Pie Filling

1 stick butter, room temperature 

½ cup light corn syrup 

½ cup dark corn syrup 

3 large eggs, beaten 

2 tablespoons organic honey 

1 cup granulated sugar 

1 teaspoon lemon juice 

1½ teaspoon pure vanilla extract 

Dash salt

1 cup pecans, chopped 


“You need super, super cold butter for your pie crust. Some people use all shortening, but I like a buttery flaky crust. Since our curst is more buttery, it is more delicate so be careful with it.”

– Chef Elizabeth Chambers

Pie Crust

  1. To make pie crust, combine flour, salt, and sugar in food processor. Pulse to combine.
  2. Add shortening and butter and pulse 6 times or until mixture resembles coarse meal. Note: If necessary, add up to ¼ cup of water, 1 tablespoon at a time. To ensure a flaky crust, do not over-process.
  3. Transfer half the dough onto piece of plastic wrap. Shape into ¾-inch thick disk and wrap tightly in plastic. Refrigerate for at least 1 hour, and up to 2 days. Repeat with other dough half.
  4. Roll dough out on lightly floured surface to about 11-12 inches in diameter and place in 9-inch pie pan.
  5. Use paring knife to trim dough to 1-inch overhang and fold under pan edges to form a rim. Crimp edges with fingertips and transfer to refrigerator to chill for 2-24 hours.

Pie Filling 

  1. Preheat oven to 425 degrees.
  2. Place butter in medium saucepan over low heat, and heat until golden brown. Set aside.
  3. In large bowl, whisk together corn syrups. Add eggs, honey, sugar, lemon juice, vanilla and salt (in that order). Incorporate butter and mix well.
  4. Scatter pecans evenly over bottom of chilled crust, then pour in mixture.
  5. Bake for 10 minutes, then lower temperature to 325 degrees and bake for about 40 more minutes, or until crust is golden and filling is set. Remove from oven and cool completely, 5 to 6 hours. Serve with whipped cream.

“The one thing you can play with for this pie is the filling. Everyone has their own opinion about pecan pie. I like my filling gooey, but some people like a filling that is more nutty.”

– Chef Elizabeth Chambers


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