Say No to Pumpkin! Thanksgiving Pecan Pie

Pumpkin, pumpkin, pumpkin. When the weather gets colder, out come the pumpkins. Whether its in the form of a latte, pie, or the classic Jack-o-lantern; there is no escape. I felt like I was the only one who didn’t see what the whole pumpkin fad was about but, it seems that as of recently pumpkin popularity is slowly decreasing. Year after year thousands of families sit down to an amazing thanksgiving dinner, only to be dished out pumpkin pie for dessert, AGAIN. In an effort to try and save my family from another year of… pumpkin, I went straight to the internet and found the perfect solution! Say hello to Agee’s Pecan Pie!

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You’re going to need the following ingredients:

Crust:

  • 1 1/2 cups of flour
  • 1/2 teaspoons of salt
  • 8 tablespoons cold unsalted butter
  • 2 tablespoons cold vegetable shortening

Filling:

  • 1 1/2 cups light corn syrup
  • 5 tablespoons butter, melted
  • 1 cup light brown sugar 
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 4 eggs, beaten
  • 3 cups pecan halves

Mix all ingredients together for the crust, and then blend the butter and shortening in slowly. In order to make the dough easier to handle sprinkle it with 4 tablespoons of cold water. Divide the dough into two even disks and chill in the fridge for an hour or so. 

Once the dough has chilled place the disks into two separate pie pans, and use your thumb to crimp the edges.

After finishing the crust preheat your oven to 350. Mix the first three ingredients together, and once the sugar is dissolved add the remaining ingredients. 

Place all the pecans on top of the uncooked pie crust and pour the filling over top. Bake for 40-45 minutes and enjoy!

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