CRUST:
1 1/2 c. all purpose flour
1/4 c cold butter, diced
1/4 c. Crisco
1/4 tsp salt
1/3-1/2 cup ice water
FILLING:
1 c. light corn syrup
1 c. chopped pecans
2/3 c. sugar
3 eggs
1/2 c. butter, melted
1 tsp vanilla extract
2 tbsp Jagermeister
1/2 tbsp lemon zest
1/3 c. semisweet chocolate chips (optional)
PROCEDURE:
To make the crust, combine flour and salt in a large bowl. Add butter and shortening and mix into dry ingredients with your fingers until the mixture resembles damp sand. Gradually add water a little at a time and stir with a wooden spoon until the dough just holds together. Form into a round disk with your hands, wrap in cling-film (plastic wrap in Yankese) and refrigerate at least one hour.
Preheat oven to 375 F. Roll out crust on a lightly floured surface into a round disk about 11 inches in diametre. Transfer crust to a 9 inch pie dish and press gently into the sides and bottom to remove any air pockets. Trim excess dough from the edges and flute with your finger or the handle end of a fork or spoon. Beat the eggs, melted butter, vanilla and Jagermeister in a small bowl. Heat the corn syrup and sugar over low-medium heat until it just comes to the boil. Let stand for 1-2 minutes before adding into egg mixture. Fold pecans and lemon zest into filling. Sprinkle chocolate chips evenly along the bottom of the crust if using. Pour filling over crust and cover the rim of the crust with foil or a pie shield. Bake for 25 minutes, remove foil/pie shield and bake another 25-30 min until crust is golden brown and filling forms a gentle dome. Remove from heat and allow to cool to room temperature (dome will flatten). Serve with whipped cream or vanilla ice cream.
Most pecan pies are cloyingly sweet. The lemon zest cuts the sweetness of this one and the Jagermeister adds a nice citrusy flavour.