From the heart of Texas comes the traditional pecan pie, representing Texas's pride as the pecan is the nation's state tree. You will never miss this pie on thanksgiving or at Christmas as it is an essential (and incredibly delicious) part of Texan culture. Convince yourself:
For the dough:
2 cups (240g) of all-purpose flour
Pinch of salt
½ cup (125ml) of corn oil
Mix the flour and salt together, then add the oil and stir thoroughly.
Add 5 tbsp of cold water
Mix the dough until it's smooth. Divide it in half, roll out the crust and place in the pie pan. Flute the crust edges by pinching the dough around one of your fingers as you go around the pie tin. Freeze any dough leftovers - or make a second pie :) .
For the filling:
For the filling:
3 lightly beaten eggs
2/3 cup (130g) sugar
~1 cup light Karo syrup
(Alternatively mix light and dark Karo syrup; vary on the amount of syrup, depending on how sweet you like the pie)
2 tbsp melted butter (no margarine)
1 tsp vanilla
2 ½ cups (375g) pecans halves (chopped preferably)
Preheat the oven to 210 degrees Celsius (425 degrees F). Beat eggs and then stir in sugar, Karo syrup, butter and the vanilla. Mix well. Gradually add 2 cups of pecans, stir well after every ½ cup. Put the pie tin on the oven shelf, and then pour the mixture into crust. As you look at the mixture fill in gaps with as many of the leftover pecans as needed. Bake for 10 minutes, then turn down to 180 degrees Celsius (350 degrees F) and bake for another 40 to 45 minutes. Remove from the oven and allow cooling. Serves 6 to 8.
Enjoy!
