National Pecan Pie Day is July 12

It seems there is a National Day for just about everything

and 

Pecan Pie is no exception.

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No matter how you serve it or slice it, 

Pecan Pie is one of my very favorites!

You can find my recipes below.

By baking in a 9x13 inch baking dish.

I can get a few more servings by cutting into
 fun eye-appealing triangles

and,  eliminate the thick outer crust

that most people leave on the plate.

Just press the crust dough up along the

sides of the baking pan about 1/2 inch or so to hold the filling.

After cooked and cooled,

cut off the uneven edge all the way around.

Cut into large squares

then cut corner to corner creating triangles

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You can find phyllo dessert shells in the freezer section of the grocer.

Be sure to use chopped pecans in your filling when making

these bite-sized pies for your next tea party.

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In my google search for images
(since I haven't actually baked a pie today as yet)

I came across these Pie Pops in a 2010 post at

Treats by Jen Cinclair

Aren't they wonderful!    I just had to share! 
Click to visit her site for the how-to.

BettyJean's  Pie Crust Recipe:  (for 2-crust 9 or 10 inch pie)

2 cups all-purpose or unbleached bread flour

1/2 to 1 teaspoon iodized salt

2/3 cup Crisco solid white shortening

slightly more than 1/4 cup (under 1/3 cup) cold water from the tap

Distribute salt in flour by sifting or stirring with a fork.

Cut in shortening with fork or pastry blender 'til pieces are peasize or large oatmeal-like flakes and flour coated.

Stir in water with fork then knead several minutes with hands til dough is well blended.

Let rest in the bowl, covered with plastic wrap in the refrigerator at least 20 minutes or overnight.

Lightly dust countertop with flour, turn out dough and knead til smooth.

Divide dough in half.

Dust dough ball and rolling pin very lightly with flour so as not to stick.

(There have been times I haven't even needed flour when rolling out crust, so don't over do it, you'll just dry out your dough causing it to crack which will be difficult to patch and transfer to the baking dish.)

Roll dough out from the center to the edges all the way around, turning and dusting with flour as needed.

Wrap dough around rolling pin and hold over the baking dish unrolling it letting it fit loosely in the dish.  You don't want to Stretch the dough. It just naturally always shrinks some during baking, stretching will cause it to bake very unevenly.

Fold under and crimp/pinch or fork around the edge. Cut off any excess.

Fill and bake.

My Tried and True Pecan Pie Filling:  (for one 9 inch pie) 

I copied this recipe out of Sphere magazine 20 some years ago and have made it more times that I can remember, always very pleased with the results.

1   9inch unbaked pie crust 
    (Extra dough can be frozen for use later.)

1/4 cup butter   -Melt butter in saucepan over low heat.
                             Remove from heat.

1 cup granulated white sugar  

3/4 cup Light Karo corn syrup   -Stir sugar and syrup into
                                                            melted butter.

3 eggs, beaten

1 teaspoon good vanilla extract   -Stir beaten eggs and vanilla
                                                               into above.

3/4 - 1 cup pecan halves/pieces   -Add to above.

Pour into 9 inch unbaked pie shell.

Bake pie at 350 degrees  35 - 40 minutes.
Knife inserted into custard should come out clean.

Remove from oven, allow to cool on wire rack.
May be runny if cut/served before allowing to cool to room temperature to set filling.  Refrigerate.

Enjoy!