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Mama’s Pecan Pie

Mama’s Pecan Pie

Dianne Sheridan – Allen, Texas
Best of Show – Pies, 2012

The State Fair loves to showcase Creative Arts competitors and their creations in our Cookbook and our new recipe blog on bigtex.com. Enter your favorite recipe in one of our Creative Arts competitions for your chance to be in the spotlight!

More State Fair Recipes

“A Thanksgiving table essential”

Pie Pastry Ingredients

1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 c. butter-flavored shortening
4-6 T. ice cold water

Pie Pastry Directions

Mix dry ingredients. Blend shortening into dry ingredients until crumbly. Add water, one tablespoon at a time, stirring with fork as little as possible just until ball starts to form. Roll out onto wax paper and place another piece of wax paper over top. Roll to fit 9-inch pie pan. Place crust dough into pie plate. Remove other piece of paper slowly. Trim edges even and flute with thumbs.

Filling Ingredients

3 eggs
1/2 c. sugar
1/2 tsp. flour
1 c. light corn syrup
1/8 tsp. salt
1 tsp. vanilla
1/4 c. melted butter
1 c. broken pecan pieces

Filling Directions

Beat eggs, sugar, flour, syrup, salt, vanilla and butter. Line pie pan with plain pastry.  Put pecans in layer on bottom and add egg mixture. Bake at 350º for 50-60 minutes. Pecans will rise to top.

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The State Fair loves to showcase Creative Arts competitors and their creations in our Cookbook ...