Prep Time 25m
Cook Time 50m
Ready Time 180m
Yield 10-12 servings

  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/4 cup powdered sugar
  • 1/4 cup plus 2 tablespoons finely chopped pecans
  • 1/8 teaspoon salt
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3 tablespoons ice cold water
  • 3 large eggs, lightly beaten
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup butter, melted
  • 1 1/4 cups chopped pecans
  • 12 pecan halves
Preparation Directions
  • Step 1Combine flour, powdered sugar, finely chopped pecans and 1/8 teaspoon salt; cut in shortening using pastry blender (or 2 knives) until flour is blended in to form pea-size chunks.
  • Step 2Sprinkle mixture with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball.
  • Step 3Press between hands to form 5- to 6-inch disc. Roll and press crust into 9-inch pie plate. Do not flute. Do not bake.
  • Step 4Heat oven to 350°F.
  • Step 1Beat eggs until frothy. Add corn syrup, 2/3 cup sugar, vanilla extract and 1/4 teaspoon salt.
  • Step 2Beat until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.
  • Step 1Dip 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon.
  • Step 2Place 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent overbrowning.
  • Step 3Bake 45 minutes. Remove foil. Bake an additional 5 minutes or until pie is almost set in center when shaken gently. Cool to room temperature before serving.
doughboy doughboy

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