Hi my friends!

Okay, so you all know how I am all about healthy food but when it comes to Thanksgiving; I indulge folks. I will eat and eat and eat some more. I will feel guilty later but then say its Okay; its the holidays! This pecan pie recipe will make you want to indulge; I promise you. Believe it or not; it’s not as sweet as most pecan pie recipes which I love. It is just enough! This also happens to be one of my favorite pies at this time of the year; so I am super excited to share the recipe with you in hopes you will make it for your holidays 🙂

Pie Dough:

3 cups flour

1 1/4 teaspoons salt

3 tablespoons white sugar

3/4 cup vegetable shortening

3/4 cup COLD butter (Important*- this will allow for dough to be flaky & easy to work with)

1 egg, lightly beaten

1 teaspoon white vinegar

4 tablespoons water

Filling:

1/2 cup white sugar

1/2 cup light brown sugar

1 1/2 cup light corn syrup

4 eggs, lightly beaten

2 teaspoons vanilla extract

2 cups chopped pecans

1/4 cup melted butter

Instructions

Dough:

• In a bowl, mix the flour, salt and sugar. Add in your shortening and butter in increments and blend by using either a pastry cutter or the back of a fork.
• In another bowl, combine the egg, water, and vinegar. Mix this all together then slowly add to the dry ingredients and mix with the same fork.
• Once the dough is well blended, use your hands to form a ball or 2 separate balls and wrap in plastic wrap then refrigerate for 15 minutes before use.

*If planning to use the dough within 2-3 days then it can be kept in the fridge wrapped. If intending for it to keep longer; then wrap with plastic wrap stick in a freezer bag before placing in the freezer.

Filling:

• Preheat oven to 350 degrees F.
• In a pan, boil the corn syrup and sugars together for 2 minutes. Then set aside.
• In a bowl, gently beat the eggs and pour the syrup that was set aside into the mixture. The key here is to stir constantly.
• Whisk in the melted butter, vanilla extract and the crushed pecans. Make sure everything is mixed well together.
• Now, take out the refrigerated dough and roll out on a surface that has been prepped with flour. Make sure the rolling pin has flour on it as well. This will allow the dough not to stick.
• Take the rolled out dough and place in a prepped pie pan (must be sprayed with nonstick spray). Do not let dough hang over the edges.
• Pour the pecan filling mixture into the pan on top of the pie crust.
• Decorate as you like with the extra pie dough.
• Place in the preheated oven to cook for about 45 minutes. Cover the pie with aluminum foil for the first 20 minutes; take it off for the remaining time.

Allow to completely cool then enjoy!