Southern Pecan Pie

Southern Pecan Pie

We were fortunate to have a pecan (pronounced "PEE can" in the south) grove in our backyard. As a boy, I would fill up so many paper grocery bags of pecans in the Fall, that we would have to stack them in the utility room. We had pecans to eat throughout the Winter. You are gonna love this classic, southern pecan pie recipe - easy to make and looks real pretty too!

• 1 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 1/2 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1 egg yolk
• 3 tablespoons ice water
• 1 1/2 cups pecan halves
• 3 eggs
• 1 cup light corn syrup
• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract

In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
Preheat oven to 450 degrees.
Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes, or until golden brown and filling is set.