Buttered Pecan Pie

• 1 14 cups pillsbury best all-purpose flour
• 12 cup confectioners' sugar
• 14 cup plus 2 tbsp. pecans, finely chopped
• 18 teaspoon salt
• 12 cup butter flavor shortening
• 3 tablespoons ice water
• 3 eggs
• 1 cup corn syrup
• 23 cup granulated sugar
• 1 teaspoon vanilla extract
• 14 teaspoon salt
• 13 cup butter or 13 cup margarine, melted
• 1 14 cups pecans, chopped
• 12 pecan halves

1. CRUST: In a medium bowl, combine flour, confectioners sugar, finely chopped nuts and 1/8 teaspoons salt; cut in shortening using pastry blender (or two knives) until flour is blended in to form pea-size chunks.
2. Sprinkle mixture with water, 1 tablespoon at a time.
3. Toss lightly with fork untl dough forms a ball.
4. Press between hands to form 5-6-inch disk.
5. Roll and press crust into 9-inch pie plate.
6. Do not flute.
7. Do not bake.
8. Heat oven to 350F.
9. FILLING: In the bowl of an elecric mixer, beat eggs until frothy.
10. Add corn syurp, 2/3 cup granulated sugar, vanilla extract and 1/4 teaspoons salt.
11. Beat until blended.
12. Stir in melted butter and chopped nuts.
13. Pour into unbaked pie crust.
14. GARNISH: Dip 6 nut halves in filling to coat.
15. Arrange in center of pie to resemble flower.
16. Press 6 scallops into crust edge using back of tablespoon.
17. Place 1 nut half in each indentation.
18. Press lightly.
19. Cover edge of pie with foil to prevent overbrowning.
20. Bake 45 minutes.
21. Remove foil.
22. Bake 5 minutes or untl pie is almost set in center when shaken gently.
23. Cool to room temperature before serving.
24. Refrigerate leftovers.

flour, sugar, pecans, salt, butter flavor, water, eggs, corn syrup, sugar, vanilla, salt, butter, pecans, pecan

Taken from www.food.com/recipe/buttered-pecan-pie-420469 (may not work)