| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

No rolling pins or fuss needed for this flaky crust and its sweet and nutty filling. But you can let Aunt Edna believe that you went to a lot of trouble for her visit -- we won't tell.

EZ Crust Pecan Pie

4 large eggs
1 cup granulated sugar
3/4 cup light corn syrup
1/4 cup butter, melted
2 teaspoons vanilla extract
1 cup pecan halves
2 cups all-purpose flour
1 cup vegetable shortening
1/4 teaspoon salt
1/3 cup ice water

1. Preheat oven to 350°F.
2. Beat eggs in a large mixing bowl. Add sugar, corn syrup, butter and vanilla; blend well. Stir in pecan halves and set aside.
3. In a separate bowl, combine flour, shortening and salt; mix well. Gradually knead in enough ice water to make a soft dough. Press into a 10-inch pie pan.
4. Pour pecan mixture into pie pan.
5. Bake 50 minutes or until crust is golden and filling is set.

Makes 8 servings.