Pam Lolleys Pecan Pie Food

PAM LOLLEY'S PECAN PIE

Steps:

• Prepare the Crust: Pulse flour, sugar, and salt in a food processor until combined, 3 or 4 pulses. Add cubed butter and shortening; pulse until mixture resembles coarse meal, 8 to 10 pulses. Drizzle 4 tablespoons ice water over mixture. Pulse until dough clumps together, 4 or 5 pulses, adding up to 1 tablespoon ice water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.
• Preheat oven to 400°F. Roll dough into a 12-inch circle (about ⅛ inch thick) on a floured surface. Fit into a lightly greased (with cooking spray) 9-inch pie plate, and crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper; fill with pie weights or dried beans.
• Bake in preheated oven 10 minutes. Remove weights and parchment; bake until lightly browned, about 8 minutes. Transfer Crust to a wire rack; cool completely, 30 minutes.
• Prepare the Filling: Reduce oven temperature to 325°F. Whisk together corn syrup, sugar, melted butter, cornmeal, vanilla, salt, and eggs in a medium bowl until combined. Stir in pecans. Pour into Crust.
• Bake on middle rack of preheated oven until Filling is set, 1 hour to 1 hour, 10 minutes, shielding edges with aluminum foil during the last 10 to 15 minutes of bake time to prevent overbrowning. Transfer to a wire rack; cool completely, 3 hours. Top slices with ice cream or whipped cream, if desired.

PECAN PIE

Steps:

• Filling------------.
• Beat eggs lightly with an electric mixer or fork until combined.
• Stir in corn syrup, sugar, butter and vanilla extract.
• Stir well.
• Stir in pecan halves and pour filling into crust.
• Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
• Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.