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Goode Company BBQ in Houston has the best Pecan Pie
CRUST:
1 1/2 cups flour
10 tablespoons cold butter
1 tbl sugar
1/4 cup ice water

FILLING
4 eggs
1 cup dark corn syrup (like Karo)
1 cup (packed) dark brown sugar
4 tbl unsalted butter, melted
1 tbl lemon juice or bourbon
1 teaspoon mild vinegar
1 cup chopped pecans
1 cup whole pecans

equipment: a 9 inch pie pan, preferably deep dish ceramic

1. Prepare the crust: Place the flour and sugar in a bowl. Add the butter and rub with your finger tips until the mixture forms coarse crumbs. Sprinkle in the cold water until the mixture comes together, form the dough into a ball. Flatten the ball slightly, cover with plastic wrap, and place in the fridge to chill for at least half an hour.
2. On a lightly floured surface, roll the dough out into a 12 inch circle. Transfer to your pie pan and trim the edges. Place in the freezer to chill until ready to use.
3. Make pie: Set an oven rack in the lower third of your oven. Preheat oven to 375 F. In a bowl, beat the eggs with brown sugar until combined and thick. Add the dark corn syrup, melted butter, lemon juice and vinegar. Add the chopped pecans to combine. Get the pie crust out and scrape in the filling. Put the whole pecans in the bowl that had held the filling, and toss them around to coat with the remains of the corn syrup (they won’t be completely covered, but it’s a nice gesture). Arrange the pecan halves over the filling. Bake the pie for about 50 minutes, until the filling is set and only jiggles slightly in the middle. You will probably have to cover the pie with foil in the last 15 minutes of cooking to prevent the top from burning, keep an eye on it. Uncover and cool to room temperature.

Since I don't like a real sweet pecan pie, I devised the following recipe:

Pecan Pie

4 eggs
1/2 cup sugar
dash of salt
1 tsp. vanilla
1 cup light Karo syrup
1/2 cup melted butter
1 cup chopped pecans
1 unbaked pie crust (recipe follows or use Pillsbury in a pinch)

Lightly beat eggs by hand. Add sugar, syrup, salt and vanilla. Blend well
but do not over beat. Pour melted butter over pecans, coating well then
add to other ingredients. Pour into unbaked pie shell. Bake at 375 degrees for 15 minutes. Reduce heat to 325 and bake an additional 30-35
minutes till set in the middle.

No-Fail Pie Pastry

3/4 cup Crisco
1 tsp. salt
1/4 cup boiling water

Beat with a whisk until light and fluffy like whipped cream, then add:

2 cups flour

Mix well, then add:

2 T cold milk

Mix well. Place in zip lock bag and chill before rolling out

Enjoy!

wunami, caramels! that sounds awesome.

Toasted Pecan Pie
From Bon Appetit November 2004

Toasting the pecans before adding them to the filling deepens the flavors in the pie.

Ingredients

Crust:
1 1/3 C. all purpose flour
1/2 tsp. salt
1/2 C. (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 Tbs. (or more) ice water

Filling:
3 C. pecans (about 10 oz.), divided
6 large eggs
2 C. sugar
2 C. dark corn syrup
1/4 C. (1/2 stick) unsalted butter, melted
1 Tbs. vanilla extract
1/4 tsp. salt

Lightly sweetened whipped cream

Directions

To make crust, blend flour and salt in processor 10 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 4 Tbs. ice water; blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. This can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.

To make filling, preheat oven to 350 degrees. Coarsely chop 2 C. pecans and reserve. Spread 1 C. pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool, then grind nuts finely in processor. Maintain oven temperature.

Roll out crust on lightly floured surface to 13-inch round (crust will be thin). Transfer crust to 10-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze crust 20 minutes. Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust.

Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes. Transfer to rack and cool at least 3 hours. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve slightly warm or at room temperature with whipped cream.

Hillary
Chew on That

Mrs. B's in Austin, Texas serves up fabulous Sweet Potato Pecan pie. Mmmmmmm...

Sweet Potato Pecan Pie

Sweet potato layer
1 cup mashed sweet potato (from a can or make your own)
2 Tbsp. granulated sugar
1/4 cup brown sugar
1 small egg or 1/2 large
1 Tbsp. butter, melted
1 Tbsp. heavy cream
1 Tbsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. each: nutmeg, allspice, salt

Pecan layer
3/4 cup dark corn syrup
3/4 cup granulated sugar
1 1/2 Tbsp. butter, melted
2 tsp. vanilla
2 eggs
1/8 tsp. salt
1/4 tsp. cinnamon
3/4 cup chopped pecans

In a food processor, combine the mashed sweet potato with sugars, eggs, butter, cream, vanilla and spices. Blend until smooth. Spread evenly in bottom of unbaked pie shell.
In a bowl with a whisk, combine dark corn syrup, sugar and melted butter. Add vanilla, eggs, salt and cinnamon. Stir in pecans last and pour on top of the sweet potato layer. Bake in 325-degree oven for 1 hour and 15 minutes to 1 hour 45 minutes, until a knife inserted in center comes out clean. (Time will vary with size and material of pan.) Cool. Serve plain or with lightly sweetened whipped cream. Serves 8-10.