Pecan Pie

 in Favorite Recipes by

Provided by Shiloh Chacon for the November 2019 issue of MidlothianNOW Magazine.

Makes 8 servings. Crust recipe makes enough pastry for 1 single-crust pie.

Filling:

  • 3 eggs
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1/3 cup margarine or butter, melted
  • 1 tsp. vanilla
  • 1 1/4 cups pecan halves

Piecrust:

  • 1 1/4 cups flour
  • 1/2 tsp. salt
  • 1/3 cup oil
  • 3 Tbsp. very cold milk
  1. For filling: In a mixing bowl, beat eggs lightly with a rotary beater or a fork until combined. Stir in corn syrup, sugar, margarine or butter and vanilla; stir well. Stir in pecan halves.
  2. For piecrust: Stir ingredients together with a fork. Form into a ball. Place ball between two layers of plastic wrap. Roll ball with a rolling pin until flat, rolling from the center out. 
  3. Place crust pastry into a 9-inch pie plate. Add filling. Cover the edge of the pie with foil; bake in a 350 F oven for 25 minutes.
  4. Remove foil; bake for 20 to 25 minutes more, until a knife inserted near the center comes out clean. Cool pie on a wire rack. Cover and chill to store.