Thanksgiving Pecan Pie
1 prepared pie shell
Preheat oven to 450º
*For this Thanksgiving Pecan Pie recipe, partially bake pie shell for 5 - 7 minutes
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon salt
⅓ to ½ butter flavored shortening
¼ cup cold water
In a small mixing bowl, place dry ingredients. With a fork, blend shortening into the dry ingredients until mixture looks like a bowl of peas. Gradually add water until you have a smooth dough. Turn dough out onto a floured surface, roll and shape.
Filling
Cream together:
¼ cup butter/margarine
*You can use either one but butter adds a certain richness to the flavor, that margarine does not.
1 cup brown sugar, firmly packed
One at a time, beat in:
4 eggs
Stir in
½ cup molasses
1 to 1 ½ cups pecans
(*Unless I am in a hurry, I take half of the pecans and coarsely chop them for the filling, and use the other half I keep them in the half-piece and place on top of the filling before baking.)
1 tablespoon rum (rum flavoring works well also, it's just not as rich)
½ teaspoon salt
Fill the shell and finish baking for about 40 - 45 minutes, or until a knife inserted into center of pie comes out clean. This pie can be served, either hot or cold. It's delicious either way.
Published by Kathi Downs
I am the wife and mother of three grown sons; and I have 6 precious grandchildren, 3 boys and 3 girls. Reading and writing has always been a passion of mine. View profile
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