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Great Buffalo Classic Pecan Pie
At the Great Buffalo Pecan Farm, our Classic Pecan Pie is made from scratch without any corn syrup. It's sweet, buttery and loaded with delicious fresh pecans. We recommend baking your pie shell from scratch, but I won't tell anyone if you use a store bought crust. It's simple, easy and classic! Not to mention a holiday staple.
Prep Time: 00:40
Cook Time: 00:45
Pie Crust (makes one 10” pie crust)
1 1/2 cups all purpose flour, sifted
1/2 teaspoon salt
6 tablespoons butter, cubed, very cold
3 tablespoons lard (or shortening), very cold
3 - 4 tablespoons ice cold water
Pecan Pie Filling
2 tablespoons flour
1 1/2 cups brown sugar
3/4 cup white sugar
1/2 teaspoon salt
3 tablespoons cream
2 whole eggs
2 egg yolks
2 teaspoons white vinegar
2 teaspoons vanilla extract
1 cup chopped pecans (toasting in 1t butter first in a skillet until fragrant improves flavor)
additional pecan halves
1Combine salt and flour in the food processor and pulse a few times.
2Add butter and lard (or shortening) and pulse about 20 times.
3Add the water 1T at a time while the food processor runs. Add just enough that it starts to come together and form a ball.
4Turn it onto a floured surface and roll into a ball. Flatten into a disk and wrap in plastic wrap and chill for at least 30 minutes before using.
5In a large bowl, wisk together flour, brown sugar, white sugar and salt.
6In a small bowl, mix the cream with the whole eggs, egg yolks, vinegar and vanilla.
7Add the wet ingredients to the dry ingredients and mix well.
8Add melted butter and mix until combined.
9Fold in chopped pecans.
10Roll out chilled pie crust, place in pie pan, trim excess and finish the edges however you prefer.
11Poke the bottom of your crust a few times with a fork.
12Pour in your pie filling. Top with additional pecan halves, if desired.
13Bake in a 350 degree oven for 45-55 minutes or until just the very center (no larger than a silver dollar) is slightly jiggly.
14Allow to cool completely on a cooling rack.
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