I think, I will double the filling next time

Joyce's Pecan Pie

Makes: 8 servings

Prep: 25 minsCool: 2 hrsBake: 375°F 35 mins to 40 mins
This is another recipe because we HAVE to have pecan pie (I love to sneak an extra piece).

ingredients

• 1
  recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry
• 3
  eggs, slightly beaten
• 1
  cup light-colored corn syrup
• 2/3
  cup sugar
• 1/3
  cup butter, melted
• 1/2
  teaspoon salt
• 2
  cups pecan halves

directions

1.Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.

2.For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*

3.Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.

4.To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.

from the test kitchen

• Note *If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.

Lard-Crust Pastry

Start to Finish: 25 mins

ingredients

• 1 1/4
  cups flour
• 1/2
  teaspoon salt
• 1/3
  cup lard
• 3 - 4
  tablespoons water

directions

In a medium bowl stir together flour and salt. Using a pastry blender, cut in lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.

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