Kate's Global Kitchen

Kate Heyhoe  

Prize Pecan Pie

Best of Show


Here is the recipe for the National Pie Championships' Best of Show winner, baked by Nancy Neiss of Littleton, Colo. The pie also took Second Place honors in the Amateur Open Category.


1 (9-inch) unbaked pie shell (recipe follows)
3 large eggs
1 cup dark brown sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 to 2 tablespoons bourbon
1-1/3 cups chopped pecans (large chop)

Preheat oven to 350 degrees F. In a medium-sized bowl, beat eggs slightly. Add sugar, corn syrup, melted butter, vanilla and bourbon. Stir until well-blended. Stir in pecans and pour into unbaked pie shell. Cover edge of pie to prevent overbrowning. Bake for 25 minutes, remove shield from edge and continue baking for another 25 to 30 minutes or more, until a knife inserted halfway between center and edge comes out clean.


Easy Pie Pastry

2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter flavor shortening
6 to 7 tablespoons ice water

In a large bowl, combine flour and salt. With a pastry blender, cut shortening into flour until mixture is crumbly and shortening is the size of small peas. Add water 1 tablespoon at a time, tossing well with fork. Mixture should form a ball in the bottom of bowl. Roll out and place in 9-inch pie plate.


All About Pies


Kate's Global Kitchen for November, 2000:

11/04/00     My, My American Pie: Pie-Making Pointers
11/11/00     Stuffing Tips and Free-Form Techniques
11/18/00     Better Tasting Turkeys: Drowning and Browning the Bird
11/25/00     Turkey + 3 Ingredients = Luscious Leftovers

Holiday Special: Thanksgiving Headquarters: A to Z


Copyright © 2000, Kate Heyhoe. All rights reserved.

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This page created November 2000. Modified November 2006.

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