Some folks can't have Thanksgiving without pumpkin pie, but I love pumpkin pie AND Pecan Pie. I found this recipe in "Capitol Hill Cooks" by Linda Bauer and decided to share. I use my own pie crust but the recipe has Eleanor's pie crust recipe.
1To make Crust: Measure 1 1/2 cups flour, sift with salt and baking powder. Divide shortening into two equal parts. Cut half into the flour mixture until it looks like cornmeal. Cut the remaining half of the shortening coarsely until the size of large green peas. Over the mixture,sprinkle 3 tablespoons ice water. Blend lightly. If the dough holds together, add no more liquid; if not, add additional water. Line pie pan with crust. (No pie pan size given)
2To make Filling: Cream 1/3 cup butter with 1 cup brown sugar. Beat in eggs, one at a time; stir in 1 cup light corn syrup, 1 cup coarsely chopped pecans, 1 teaspoon vanilla and 1/4 teaspoon salt.
3Fill the pie shell with the mixture. Preheat oven to 375 degrees and bake the pie for about 35 to 40 minutes.
4When the pie is set and has cooled, decorate with pecan halves. Garnish with whipped cream around the entire edge.