Ribbon Winner Pecan Dream Pie

Ingredients

• 
  Crust
• 2 1/2 cups All Purpose Flour
• 1/2 cup Butter
• 1/2 cup Shortening
• 1 tablespoon Sugar
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 8-9 tablespoons Cold Water
• 
  Filling
• 1 cup Sugar
• 1 cup Karo® Dark Corn Syrup
• 1/2 cup butter
• 1/8 teaspoon Salt
• 1/2 teaspoon Butter Pecan Flavoring
• 3 each Large Whole Eggs
• 1 each Large Egg Yolk

Directions

Pre heat oven to 325 degrees, formula will make two pies

Crust:

Whisk together the dry ingredients in a bowl. Add the cold Butter and cold Shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 to 5 tbsp of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min. Split dough in half and roll out one half, use the other half for another pie, line a pie pan with the dough and line the pie pan and crimp the edges.

Filling:

 Place all the filling ingredients in a 3 quart sauce pan except the eggs and pecans. Stir and heat to 110 degrees. Add the eggs and blend. Take the pie shell and place the Pecans on the bottom. Pour warm filling over the Pecans and fill the pie shell. Place in the oven at 325 degrees and bake for approximately 95 minutes or until the pie jiggles when lightly shaken. Remove and cool completely before serving.