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Pecan Pie for Billy

July 26, 2010

Billy’s favorite pie is, by far, Pecan Pie. With it’s caramel sweet (or for Mendoza, ooey gooey) filling, buttery pecans, and flakey crust, it is perfection in a pan. And I was bound and determined to create my own version of the recipe for my dear husband since he loves it so much.

He gobbled it up.

Here’s the original recipe from


For Pie Crust

  • 1 1/4 cups all-purpose flour (Instead of using All-Purpose Flour, I used King Whole Wheat Flour, which produced a distinctly nutty flavor which complimented the pie nicely. I’d say trying a mix of both would yield the best results.)
  • 1/2 teaspoon salt
  • 1/2 cup shortening, chilled and diced
  • 3 tablespoons ice water

For Filling:

  • 2 teaspoons butter
  • 1 1/2 cups chopped pecans
  • 3 eggs, beaten
  • 1 cup real maple syrup
  • 1/2 cup white sugar
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  1. In a medium bowl, mix together flour and 1/2 teaspoon salt. Using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. Fit dough into a 9-in quiche dish I didn’t have a quiche dish free, so I wrapped some tin foil around the inside of a cast iron skillet that may or may not have been slightly too large, as the pie was spread out a bit. Trim edges
  4. In a heavy skillet, melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes. Be careful not to burn them like I did with my first batch!
  5. Mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. Stir in nuts. Pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool.

Give this pie a shot sometime. It’s not nearly as hard as you might think to bake.

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