Butter Pecan Pie
Form the dough into a ball and place on a flat surface floured with the remaining 3 tablespoons flour. With a floured rolling pin, roll out dough to a thickness of 1/4 to 1/8 inch.
Place an ungreased 8 1/2-inch round pie pan face down on top of the dough and cut around the pan, leaving a 3/4-inch border. Lightly flour the top of the dough and fold it in quarters.
Carefully place dough in the pie pan, with the points of the
folded dough centered. Unfold dough and line the pan bottom and sides, gently
pressing dough into place and draping a little over the rim. Flute the edges.
Refrigerate prepared pie shell until ready to use.
Place eggs in a medium-size bowl of an electric mixer and beat on high speed a few seconds until frothy.
Add sugar, corn syrup, butter, vanilla extract, salt, and pecan butter. Beat on medium speed a few seconds until well mixed, pushing sides down as needed.
Stir in the unroasted pecan halves. Pour mixture into
prepared pie shell. Place on a cookie sheet and bake at 350 degrees F for 40
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