Pecan Pie

Recipe: Pecan Pie

Summary: You meet some of the best people through your children. That's how I met Lucia Faust.  Her kids were friends with my kids.  She is the epitome of "Lovely". It's been fun to reconnect with her and share good recipes. Thanks for this recipe, Lucia. Ben thanks you, too.


  • 2 cups Gold Medal flour
  • 1 teaspoon salt
  • 1 scant cup crisco
  • ¼ cup ice water
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups light Karo syrup
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ¼ cup melted and cooled butter
  • 1½ cups pecans


  1. Turn oven temperature to 450 degrees.
  2. Sift together flour and salt.
  3. Cut in shortening with knives or pastry blender. When well blended add about ¼ cup ice water and mix together until dough holds together.
  4. Roll crust on slightly floured board turning as necessary. Roll only as much as needed to make crust the thickness and size you want.
  5. Combine eggs, vanilla, syrup, salt and sugar. Mix well.
  6. When very well blended add ¼ cup melted and cooled butter and mix well.
  7. Spread pecans in a prepared, unbaked pie crust. Pour the above mixture into pan and bake for 15 minutes at 425º then turn down oven to 350º and finish baking.
  8. Should take almost one hour. You can protect the crust w/ foil or a pie ring.
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