David’s Miracle Pecan Pie

This recipe is from our cousin David Harry, who lives in North Carolina, and brought this delicious concoction to our family reunion.  We all kept going back for another slice…it was that good.  This is pecan pie like you’ve never tasted before. 

Old Fashion Pie Crust:

1 1/2 cup Crisco shortening
3 cups flour
1 whole egg (beaten)
5 tbls. ice cold water
1 tbls. vinegar
1 tsp. salt
1/2 tsp. cinnamon (optional)
1/2 tsp. nutmeg (optional)

Put the flour and Crisco in the bowl of a food processor, (or put both ingredients in a large bowl and work mixture together using either a fork, pastry cutter or your fingers) pulsing several times until you have a crumbly mixture like very coarse sand.

Add in the egg and pulse again.  Next add the ice cold water, vinegar and salt and pulse again until completely mixed.

Divide the dough into two equal pieces and put in freezer bags.  This dough can be made up several days in advance.  When ready to use, thaw out for 15 minutes.  If using the dough now, freeze it for at least 15-20 minutes to chill the ingredients.

On a generously floured surface, roll the dough from the center out to help maintain a good circle.  Sprinkle flour over the top of the dough if it’s sticking to the rolling pin.  Roll out until the dough measures about 1/2″ larger than your pie pan.

With a bench scrapper or spatula, lift the dough gently and let it fall over your rolling pin.  Carefully move it to your pie pan and lay it down in the center.  Gently press the dough against the sides of the pan. 

Cut overhanging pie dough to 1″ larger than outside of pan.  Tuck under the extra dough all the way around and then flute with your fingers or a fork. Refrigerate for 15 minutes before filling and baking.

NOTES FOR A GOOD CRUST:
1. Choose a glass  or metal (with a dull finish) pie pan.  If your metal pan is shiny it may take longer to bake for more browning.
2. Bake in the lower third of the oven to allow the bottom crust to become crisp.  The top shouldn’t get overly browned.
3. Adding vinegar makes for a much flakier and tender crust.

Pecan Pie:

1 cup sugar
3 eggs
1/2 bottle of dark Karo syrup
1 stick of melted butter
1 tbls. vanilla
2 shots of Crown Royal Reserve, OR Godiva Chocolate Liqueur OR Kaluha
1 cup Pecans

Preheat oven to 350 degrees.

Mix all the ingredients except the pecan lightly with a whisk.  Don’t use a mixer.  Add the pecans to the mixture to coat the nuts and add all to the pie shell.

Bake for one hour in lower third of the oven, give or take.

The secret to this miracle is the booze.  I believe this qualifies it to be used for medicinal purposes as well.  I have to be honest with you…I used more than two jiggers.  Our bottle of Crown Royal was almost gone and I thought I’d just finish it up.  I quit after three jiggers and a quick splash.  There was still some left in the bottle but I was afraid the pie would turn out soupy if I added the rest.  Suffice it to say…this pie is miraculous.  Yes, it has a lot of calories but if you’re only eating it one or two days a year AND it is eaten on a holiday, there are no calories!  If it’s not a holiday then you’re on your own.