Pecan Pie

I loooovvvee pecan pie. It is my all-time favorite pie and a necessary food tradition at Thanksgiving and Christmas. If there were fifty other types of pie, I would still choose this one. Because it's the best one. Honest. It's a good thing it's pretty much a once-a-year pie because I could eat several slices of it every time I sit down. Heck, I could eat several slices of it while I'm standing. And not feel guilty. {At least not right away ;) !} If you like pecan pie, you'll love this recipe. It is rich and fantastic and turns out every single time. My mom has been baking it for years. She got this cookbook from an old ward {or something like that} and has never felt the need to find another recipe because this one is perfect. Enjoy your pie!

Pecan Pie

Recipe from Irene Westernfelder in Treasure Chest of Tested Recipes

Prep time: 10 minutes

Start to Finish: 1 hour 20 minutes

Makes: 1 Pecan Pie

Ingredients:

1/3 cup shortening

½ cup brown sugar

½ cup milk

3 eggs

½ tsp. salt

1 cup corn syrup

1 tsp. vanilla

1 cup chopped pecans
Unbaked pie shell

Directions:

Cream shortening and sugar. Add eggs and mix well; then add all remaining ingredients except pecans. Make sure everything is mixed well. Add pecans last and stir in. Pour into unbaked pie shell. 

These are the unbaked pies. They look a little sloobery {I just made that word up...} and they can potentially make a mess. See how full they are? They need to be just that full. Trust me. You don't want to skimp on pecan pie filling. But since they are so full, I recommend baking them on cookie sheets so the mess doesn't end up on the bottom of your oven. If you really want to avoid a mess, put on tinfoil on the bottom of the cookie sheet, then place your pie on top of that. You'll be glad.

Bake in preheated oven to 400 degrees for 10 minutes. Finish baking at 350 degrees for 50 minutes. The pie is done if it is set and not jiggly {or sloobery!} anymore. If the top of the pie starts to brown too quickly but the pie is not done, lightly cover with tinfoil until it is finished baking.
Serve with homemade whipping cream. Or don't. It's fantastic by itself.