This is a traditional American pecan pie. Made with vegetable shortening and a
vegetable shortening pie crust, it fits into the kosher diet with no other modifications.
Of course, if you are having a dairy meal, go ahead and enjoy the butter.
As with all pies, this is best made at the last minute so that the crust is flaky and
the filling has not produced a soggy bottom.
Preheat oven to 350°F. In a large bowl, stir eggs, syrup, sugar,
margarine or butter, and vanilla. Stir in pecans. Pour into pie shell.
Bake about 1 hour, or until a knife inserted in the center comes clean.
Cool on a cake rack.
- 9 inch unbaked pie crust
- 3 eggs, slightly beaten
- 1 cup dark corn syrup
- slightly less than 1 cup granulated sugar
- 2 T. melted vegetable shortening or melted butter
- 1 1/2 tsp. pure vanilla extract
- 1-1 1/4 cups pecans