Pecan Pie


For the crust:

  • 2 cups flour
  • 1 teaspoon salt
  • 1 Tablespoon sugar
  • 6 Tablespoon butter
  • 6 Tablespoon lard or shortening
  • 6-8 Tablespoon ice water

For the filling:

  • 3 eggs, beaten
  • 6 Tablespoons butter
  • 1 teaspoon salt
  • 1 cup brown sugar
  • 1/4 cup corn syrup
  • 1/2 cup maple syrup or agave syrup
  • 1 teaspoon vanilla, or more to taste
  • 2 cups pecans


  1. Preheat oven to 275F and butter and line a pie plate. Set aside.
  2. Prepare your pie crust by combining the flour, salt and sugar in a large bowl.
  3. Cut in the butter or shortening and then add just enough ice water to form a cohesive dough.
  4. Roll the dough out into a circle and place into your pie plate. Cut the excess dough off and crimp the edges.
  5. Using a fork, make small holes all over the pie crust. Set aside.
  6. In a double boiler (or a glass bowl set over a pot of boiling water), melt the butter.
  7. Add the sugar, salt, corn syrup and maple syrup and whisk well.
  8. Working quickly, pour in the beaten eggs and whisk until completely incorporated.
  9. Continue to heat, whisking occasionally, for 5 minutes.
  10. Remove from heat and add in the vanilla.
  11. Place the pecans in the pie shell and pour the custard mixture overtop.
  12. Fold tinfoil over the edges of the pie crust and then gently lay a small piece over the middle.
  13. Bake for 30 minutes before removing the middle piece of tinfoil, then continue to bake an additional 20-30 minutes until the center is set like Jell-O but not liquidy or overly jiggly. (Total baking time of 50-60 minutes.)
  14. Let cool before cutting and serving.
Pecan Pie from Amanda’s Cookin
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