Ingredients
1/3 cup shortening3 tablespoons hot water1 cup all-purpose flour1/4 teaspoon saltFILLING:1/2 cup butter, softened2 cups sugar4-1/2 teaspoons all-purpose flour1/2 teaspoon salt3 large eggs1/2 cup evaporated milk1 tablespoon vanilla extract1-1/2 cups finely chopped pecansWhipped cream
Preparation
In a bowl, beat the shortening and water until combined. Add flour and salt; beat until crumbly. Shape into a b all. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°.
In another bowl, cream the butter, sugar, flour and salt. Add the eggs, milk and vanilla; beat well. Stir in the pecans. Pour into prepared crust. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Serve with whipped cream.
