Thanksgiving Southern Pecan Pie

This is a terrific, classic pecan pie. If you are pressed for time, the prepared pie crust works well. However, if you prefer making your own great crust, recipe follows.

1 frozen 10-inch deep dish pie shell. Place on a cookie sheet and bake at 350° for 7 minutes or until dough looks set.

4 eggs
1 1/4 cups dark brown sugar
1/2 cup light corn syrup
1/3 cup melted butter
2 teaspoons vanilla
1/4 teaspoon salt

2 cups coarsely chopped pecans

Prepare pie crust and keep it on the cookie sheet. Beat together next 6 ingredients until nicely blended. Stir in the pecans. Pour mixture evenly into prepared crust and bake at 350° for about 40 minutes or until pie is set. Serves 10.

Flaky Cookie Pie Crust:
3/4 cup butter (1 1/2 sticks)
1 1/2 cups flour
3 tablespoons sugar

1 egg yolk
2 tablespoons water

In a food processor, blend butter, flour and sugar until butter particles are the size of small peas. (Do not overprocess.) Beat together egg yolk and water until blended. Add to the flour mixture and pulse 4 or 5 times, or until dough roughly clumps together, adding a few drops of water, if necessary. Place dough on floured wax paper and shape into a ball.

Press dough into a 10-inch deep-dish pie pan and bake at 375° for 20 minutes, or until crust is very lightly browned. Fill as described above.

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