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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 20 |
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I made this lastyear for a church picnic and got 2nd place in the pie contest. AND this guy tasted my pie and offered to pay me to make him some for Thanksgiving. And of course I took up the offer. LOL. Make this, its so much better than the average pumpkin pie. You won't be sorry. Ingredients:
2 cups flour |
1/4 cup finely chopped pecans |
1 teaspoon salt |
2/3 cup crisco shortening, plus |
1 tablespoon crisco shortening |
4 -5 tablespoons water |
1 (30 ounce) can pumpkin pie filling |
1 (14 ounce) can sweetened condensed milk |
1 egg, lightly beaten |
1/2 cup packed brown sugar |
1/4 cup all-purpose flour |
1/4 cup chopped pecans |
1/2 teaspoon ground cinnamon |
3 tablespoons cold butter or 3 tablespoons margarine |
Directions:
1. In a bowl, combine flour, pecans and salt; cut in shortening until crumbly.
2. Gradually add water, tossing with a fork until a ball forms.
3. Divide dough in half.
4. Roll out each portion to fit a 9 inch pie plate; place pastry in pie plates.
5. Flute edges and set aside.
6. Combine pie mix, milk and egg; pour into pastry shells.
7. For topping, combine sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly.
8. Sprinkle over filling.
9. Cover edges loosely with foil.
10. Bake at 375 for 40-45 minutes or until a knife inserted near the center comes out clean.
11. Cool on a wire rack for 2 hours.
12. Refrigerate until serving.
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