Louisiana Pecan Pie

This is the recipe you have been looking for. A light corn syrup and brown sugar is used in place of the regular dark corn syrup. Corn syrup actually inhibits the crystallization of the brown sugar and therefore creates a deliciously creamy textured filling. Pecans are high in polyunsaturated fat and are an important source of ellagic acid, Vitamin E, selenium, magnesium and potassium.

Pie Crust

    All-purpose flour
    ¾ teaspoon salt
    ¼ cup ice cold water
    ¾ tablespoon apple cider vinegar
    ¾ cup Crisco® solid vegetable shortening

Pecan Filling

    3 large eggs
    1 cup light corn syrup
    ½ cup golden brown sugar
    ½ cup dark brown sugar
    2 tablespoons butter, melted
    2 teaspoons vanilla extract
    1 ½ cups pecan halves

     Whipped cream
      Vanilla ice cream

1.  Set the oven rack lower than normal so the pie bakes in
     the lower third of the oven. Preheat the oven to 350°.

2.  Crust: Set out a large bowl. Sift flour into 2 ¼ cups, empty     
     into bowl. Stir in salt. Take out a ⅓ cup of the mixed flour
     and place in a small bowl. To the ⅓ cup flour, use a fork to
     add the water and vinegar. Place paste in the refrigerator.

3.  Cut shortening into remaining flour using a mixer on low  
     speed. Stir in flour paste with fork; use a spatula to use up all   
     of the paste. Roll on a well-floured breadboard to fit 8-inch     
     pie plate. You will have more pastry than you need. When
     you get the pastry to the desired thickness then cut out the
     middle section for the pie shell. Trim pastry ½ inch beyond
     the edge of pie plate.

4.  Fold extra pastry under and flute edge by placing your  
     middle finger knuckle against the inside of the pastry; press          
     index knuckle and middle finger knuckle of your right hand
     on the outside of pastry to form a scalloped edge.

5.  Use any remaining pastry to make 2 maple leaf shapes and
     bake on a tray after the pie is cooked.

6.  Filling: In a large bowl, whisk the eggs, add the corn syrup,
     golden brown sugar, dark brown sugar, butter and vanilla. Stir
     in pecan halves, then pour into prepared pie crust. Bake in the 
     preheated oven for 35-45 minutes. If pie starts to over brown,
     place a baking sheet on the rack above the pie.

7.  Decorate by placing the two baked pastry leaves in the    
     center of the pie.

     Hint: Serve cold with whipped cream or warm with
     ice cream.

     Cute Idea: Before baking, cut out leaf shapes and arrange
     them around the edge of the pie crust so they overlap.

     Makes 8 slices