Prep: 25 minutes plus chilling and cooling
Bake: 45 minutes • Serves: 10
1/4 teaspoon PICS salt
1/4 cup cold PICS unsalted butter (1/2 stick), cut into 1/2-inch pieces
2 tablespoons cold vegetable shortening, cut into 1/2-inch pieces
3 tablespoons ice water
1 cup PICS corn syrup
1/2 cup PICS brown sugar
1/3 cup PICS granulated sugar
5 tablespoons PICS unsalted butter
2 teaspoons PICS vanilla extract
1/2 teaspoon PICS salt
3 cups PICS pecan halves, 1/2 coarsely chopped
1.Pie Dough: In food processor, pulse flour and salt. Add butter and shortening; pulse until small crumbs remain. Add water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between fingers. Shape dough into disk; wrap with plastic wrap and refrigerate 1 hour.
2. Preheat oven to 350°; place 9-inch pie plate on rimmed baking pan. Unwrap dough; place on lightly floured work surface. Roll dough into 12-inch circle (about 1/8-inch thick); press onto bottom and up sides of pie plate. With scissors, trim edges of dough and flute.
3. Pecan Filling: In large bowl, whisk eggs, corn syrup, sugars, butter, vanilla extract and salt; stir in pecans. Pour into prepared crust.
4. Bake pie 45 minutes or until set and center jiggles when gently shaken; cool completely. Cut pie into 10 pieces.
Approximate nutritional values per serving (1 piece):
566 Calories, 37g Fat, 10g Saturated Fat, 102mg Cholesterol, 226mg Sodium,
59g Carbohydrates, 3g Fiber, 46g Sugars, g Added Sugars, 7g Protein