Pecan Pie (Easy and Delicious!)

4 eggs, slightly beaten
1 c. sugar
1 c. white Karo syrup
1 tsp. vanilla
1 c. chopped pecans
2 T. butter cut into chunks

Pour the pecans in the bottom of an unbaked pastry shell (9 in.). Mix the rest of the ingredients and pour on top of the pecans (the pecans will float to the top). Bake @ 350° for about 1 hour or until the center of the pie is set. Serve either warm with vanilla ice cream or cold.

Flaky Pie Crust

2 1/2 cups flour
1/2 tsp. salt
1/2 cup butter flavored Crisco
1/2 cup real butter
6 T. ice water

Whisk flour and salt together in food processor. Add cold Crisco and butter and pulse until it resembles course crumbs. Add ice water all at once and mix until dough starts to come together. Dump mixture out onto counter and scoop dough together dividing into 3 equal pieces. Wrap each one in plastic wrap and chill for 30 min. Sprinkle counter with flour. Unwrap the dough ball and flatten with your hands a little. Then put a piece of wax paper over it and roll it out (rotating it to keep it somewhat round) to about an inch wider than your pie plate. Gently lift crust into pie plate and flute edges. Either bake immediately (400° for about 15 min. or until golden brown) or cover and refrigerate.

I put the room temp. Crisco in the freezer for about 15 minutes before using it and I also measure the water and then put it in the freezer until I need it. The secret to good pie crust is chilled butter/Crisco and ice cold water. Also, don't over work the dough.