I’m so excited to partner with Crisco as part of the Crisco Scratch Academy baking school! Visit the Crisco Heritage Kitchen site (http://www.crisco.com/heritage-kitchen) to discover new takes on traditional pie classics, baking tips, or find inspiration for your next baking adventure.
The Crisco Pie & Baking Hotline is a great resource for home bakers, and offers assistance and tips for baking pies. You can call the hotline 24 hours a day to get answers to questions such as, “how do I keep my crust from becoming soggy?” or “how long can I freeze an unbaked pie?” The hotline is celebrating its 10th anniversary and for the first time, home bakers can seek help online at http://www.piehotline.com.
For this recipe, I used the Crisco Baking Sticks All-Vegetable Shortening which produce higher, lighter-textured baked goods and have 50% less saturated fat than butter and zero grams trans fat per serving.
Pie crust from scratch:
4 cups Pillsbury Best All Purpose flour
2 sticks Crisco Baking Sticks All-Vegetable Shortening
4 tablespoon white sugar
3 teaspoon salt
3/4 cup water
Chocolate pecan filling:
1 cup sugar
1 cup light corn syrup
½ stick Crisco Baking Sticks All-Vegetable Shortening
1 cup + 1 tablespoon water
4 eggs beaten
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
1 cup chopped pecans
Thinner Classic Crisco Pie crust: http://www.crisco.com/recipes/classic-crisco-pie-crust-1242