Pecan pie is truly an American creation, the variations are as countless as the cacti in the Texas desert.  Killer Pecans is adding one more!  Try it with Original Spice Killer Pecans and surprise your tasters with something as unique as the pie itself. 

Ingredients:

Pie dough:

1 1/2 pounds all purpose flour

1 pound butter, cold

1/4 oz salt

1 cup cold water

Pie filling: 

¾ stick  Unsalted Butter

1 ¼ cups Brown Sugar  (reduce by 1/4 cup if desired)

¾ cup Cane Ribbon Syrup, Lyles Golden Syrup or dark Karo

2 tsp. Vanilla Extract

¼ tsp Salt

3 Large Eggs

2 cups Original Spice Killer Pecans

 

Pie Method:

1. Pre heat the oven to 350 degrees.

2. Combine the flour, cold butter and salt in the bowl of an electric mixer.  Mix until the butter breaks down into pea size pieces. Add the cold water slowly until the dough starts to come together.  You may need slightly more or less water.  It should be dry, but not crumbly and not wet and sticky.  Chill the dough for 2 or more hours. 

3. Roll into a 12” circle about ¼” thick.  Center the dough over the pie tin then fit it into a greased 9” pie tin.  Trim the excess dough, leaving ½” overhang.  Fold overhang under and lightly press against the rim of the pie plate, you can flute the edges or make decorative markings with a fork.  Place the pie shell in the freezer for 30 minutes while mixing the filling.

4. Melt the butter in a small sauce pan, add the brown sugar and whisk until smooth.  Remove from the heat, whisk in corn syrup, vanilla, salt and eggs, until smooth.

5. Place 1 ½ cups of  Killer Pecans in the pie shell and spread them around evenly.  Pour the filling mixture over the Killer Pecans.  Arrange the remaining ½ cup of Killer Pecans on the top.

6. Place on a baking sheet and put in the oven.  Bake for 50 minutes until the filling is no longer liquid.  Check  every 20-30 minutes to make sure the crust is not getting too dark, if it is place some foil over the top for the last 15-20 minutes.