Pie Crust:
1 ½ cups flour
½ cup shortening
½ teaspoon salt
1 teaspoon baking powder
Sift flour with salt and baking powder.
Cut shortening into flour mixture.
Sprinkle with 3 tablespoons – or as much as needed – of ice water.
Blend lightly and roll on floured towel for a 9-inch pie shell.
Filling:
4 Eggs
1 cup brown sugar
1/3 cup butter
1 cup light corn syrup
1 teaspoon vanilla
1 cup chopped pecans
¼ teaspoon salt
¾ cup whole pecan halves
1 cup heavy cream, sweetened and whipped
Cream butter with 1 cup brown sugar.
Beat in one egg at a time, stir in corn syrup, chopped pecans, vanilla and salt.
Pour mixture into pie shell.
Bake in preheated 375 degree oven for 35-40 minutes.
When pie is set and has cooled, decorate top with pecan halves, starting from outside in a circular pattern.
Serve with whipped cream.
Delicious!
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