This pie is made with love for my dad, a true southern at heart. Unfortunately, the good doc lives in Chicago so he won't get to eat any of the pie but I thought of him the whole time I was making it (and eating it). I tried a new crust this week that I am pretty happy with. At some point I am going to just make a few different crust and the same filling so I know exactly which one I prefer.

Southern Pecan Pie

• Ingredients:

  • Flaky Pie Pastry

  • 5 tablespoons cold unsalted butter

  • 3 tablespoons cold vegetable shortening

  • ½ cups all purpose flour

  • 1 tablespoon sugar

  • 1/4 teaspoon salt

  • 4 tablespoons ice water

  • Filling:

  • 3 large eggs

  • 1/2 cup sugar

  • 1 cup dark corn syrup

  • 1 teaspoon vanilla extract

  • 1/4 cup unsalted butter, melted

  • 1 ½ cups large pecan pieces, cut in halves and quarters

• In the large bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low speed until blended, about 10 seconds. Turn off mixer, add butter and shortening, then continue mixing on low speed just until the mixture forms large, coarse crumbs the size of large peas, about 20 seconds. Add the ice water one tablespoon at a time and mix on low speed just until the mixture begins to hold together, about 20 seconds. The dough will form large clumps and pull away from the sides of the bowl but will not form a ball. Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about one hour or up to overnight.}

• Filling:

• Prepare the pie pastry and refrigerator to chill as directed. Roll out the crust, line a 9 inch pie pan and prebake partially. Position a rack in the middle of the oven and preheat 350°. To make the filling, in a large bowl, combine the eggs, sugar, corn syrup, and vanilla. Whisk until blended. Then whisk in the melted butter. Using a spoon, stir in the pecans. Pour the filling into the prebaked crust. Bake the pie until the filling is set 45-50 minutes. Serve warm or at room temperature.