by Erika Armyn

Created on: February 05, 2009   Last Updated: February 06, 2009

Said to have been invented by the French who settled in New Orleans, pecan pie is a delectable Southern dessert. Most recipes for pecan pie feature Karo corn syrup, but I have discovered that using brown and white sugars in place of that sticky syrup lends the pie a more lush, irresistible flavor. I can guarantee that you'll taste the difference, and you'll never use corn syrup again.

The buttery, melt-in-your-mouth texture of my special homemade crust balances the ooey-gooey sweetness of the pecan custard filling. However, you can use a pre-formed storebought pie shell if you are pressed for time.

Serve this pie with a scoop of vanilla bean ice cream, or a generous dollop of real whipped cream for an unforgettable treat.

NEW ORLEANS PECAN PIE

Flaky Pie Crust

1 1/4 c. all purpose flour

1 tsp. salt

1/4 c. vegetable shortening

1/4 c. (1/2 stick) butter

Cold water

Pecan Filling:

2 eggs

1/2 c. (1 stick) melted butter

1 c. light brown sugar

1/4 c. white sugar

1 tbsp. all purpose flour

1 tbsp. milk

1 tsp vanilla extract

1 1/2 c. whole pecans

Preheat oven to 400 degrees Fahrenheit.

Combine flour and salt in mixing bowl. Cut in butter and shortening with pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, tossing with a fork until the dough easily forms a ball. No need to roll out dough - simply place pie dough ball into a 9-inch pie plate and press evenly into plate with your fingers, crimping the edges.

In large mixing bowl, beat eggs until frothy. Stir in melted butter. Add brown and white sugars and flour and mix thoroughly. When mixture is smooth, add milk, vanilla extract and the pecans. Pour mixture into pie shell.

Bake for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake 30-40 minutes or until done.

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