Dolly's Pecan Pie - Thanksgiving Dessert

 

Dolly's pecan pie  .   .  . named after Dolly who once came to a family dinner as a friend of one of the guests. She brought along the most delicious pecan pie we had ever tasted, the pecans were from  her parent's tree in their garden down south! She graciously wrote down the recipe, we've been forever grateful.

Ingredients

3 eggs
2/3 cup dark brown sugar
dash of salt
1 cup of dark cayo syrup or use white cayo syrup
1 teaspoon vanilla
1/3 cup melted butter
1 cup chopped pecans
1 cup whole pecans
Uncooked pastry shell (see recipe below)

Directions

Preheat oven at 350 degrees Fahrenheit

Combine everything except the whole pecans, pour into pastry shell, add whole pecans on top and bake for 40 - 45 minutes.

I make two of these for Thanksgiving.

Dough for Pastry Shell

Ingredients

2 cups all purpose unbleached flour
1 cup spry
1 teaspoon salt
1/2 cup ice cold water

Directions

Place 2 cups flour, 1 teaspoon salt in a bowl and mix together briefly.
Add 1 cup spry and rub the spry and flour together with your fingers until the flour looks like  coarse bread crumbs. Don’t overwork the flour. Gently add some of the water and mix the flour around with your hands, it shouldn’t be too wet and mushy, nor too dry. The flour should be beginning to bind like a dough, mold it together with your hands so it is in one ball.
Some people leave the dough in the fridge to chill, but I generally use it right away, sprinkle the cutting board with a bit of flour, place the dough on the flour and flatten the ball with your hands before rolling out to fit the pastry dish.
This recipe is enough for two pastry dishes.
Pecan pie only has pastry on the bottom.