Farmhouse Pecan Pie Recipe

How to make it

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• Beat eggs until light and fluffy.
• Add sugar and beat again.
• Add syrup, butter, pecans, salt and vanilla.
• Cook on 350 for 10 minutes; then reduce temperature to 325 for 30 minutes.
• Temperature reduction is to keep crust from burning.
• Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes).
• Pie is done when center jiggles like jello when you shake the pie.
• Make sure the pie cools completely before you cut it.
• Pie Crust:
• 1 cup butter (2 sticks), cubed and chilled
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 8 to 10 tablespoons ice water
• Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate
• Yield: 2 (9-inch) pie crusts