• Cooking Time 55 minutes
  • Preparation Time 20 minutes
  • Makes 8 servings

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Ingredients

  • Pie Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • Filling
  • 1 cup corn syrup
  • 1 cup packed brown sugar
  • 3 eggs, lightly beaten
  • ¼ cup butter, melted
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 cup pecan halves
  • ¾ tsp salt
  • 1 cup Crisco® All-Vegetable Shortening
  • 1 egg
  • 2 tbsp cold water
  • 1 tbsp white vinegar

Serving Size: 8 servings

Directions

Serving Size: 8 servings

  • Preheat oven to 350°F (180°).
  • Pastry: Combine flour and salt in large mixing bowl. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened.  Divide dough in half and shape each into a ball. Flatten each into a circle about 4” (10 cm). Wrap and chill 15 minutes for easier rolling. If not using the second ball of dough, wrap well in plastic wrap and place in freezer bag and freeze for up to 1 month.
  • Filling: Combine corn syrup, sugar, eggs, butter, vanilla and salt in a large bowl. Mix well. Stir in pecans. Pour into prepared unbaked pie crust.
  • Bake in preheated oven for 50 to 55 minutes or until set.  Cover edges of crust with foil, if needed, to prevent overbrowning. Cool completely on wire cooling rack.

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