Ingredients
CRUST:
1½ cups flour + ¼ cup for roll out
½ teas. salt
½ cup butter flavored Crisco
¼ heaping cup pecans chopped fine
¼ cup cold water (or as needed)
PECAN FILLING:
½ cup granulated Sugar
2 tablespoons melted butter
2 eggs (lightly beaten) 2 tbls. flour
½ tsp. salt
1 teas. almond extract 1 cup dark Karo syrup 1 cup chopped pecans
3 whole pecans for center decoration
Directions
Combine flour, salt & Crisco. Cut in Crisco with pastry cutter until crumbly. Slowly add cold water & ground nuts, fluffing with a fork until all is moist. Form into a ball, roll out on floured surface larger than 8″ pie plate.Place in pie plate, trim edges next to rim with 1 ½” over hang, fold under & flute edges.
Add all filling ingredients until blended. Pour into crust, place whole pecans in center for decoration, bake for 30 to 35 minutes at 400 degrees. Let cool before cutting