 Ingredients:
Crust:
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3 tablespoons cold water
Sift flour and salt into a bowl. Using a pastry blender, cut in 2/3 of the shortening until the mixture resembles very fine crumbs. Cut in the remaining shortening coarsely. Do not overwork. Sprinkle with cold water, and stir with a fork until it clumps together, adding more water if necessary. Squeeze into a ball, then roll out on a floured board. Transfer to a 9-inch pie plate.
Filling:
- 3 large eggs
- 1/2 cup packed brown sugar
- 1/2 cup maple syrup
- 1/2 cup dark corn syrup
- 2 tablespoons unsalted butter, melted
- 5 oz. (1 1/2 cups) coarsely chopped roasted salted pecans
Preheat oven to 400ºF. Blend the eggs, sugar, and syrups together. Mix in the melted butter and pecans. Pour filling into unbaked crust. Bake for 40 minutes, or until filling is slightly puffed and set. Cool on a rack.
Variation: Fair Trade Mocha Pecan Pie
Additional Filling Ingredients:
- 1/3 cup Equal Exchange Panama Extra Dark Chocolate (a little less than half of a 3.5 oz bar), broken into pieces
- 2 tablespoons strong brewed Equal Exchange coffee
Reduce the syrups by 1/4 cup. Melt the chocolate together with the butter. Mix all filling ingredients together and bake as directed above.
Contributed by Sarah Belfort, Domestic Products Coordinator at Equal Exchange
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