DAY 144: Bake a pecan pie

My own mom always made this pie at the holidays. I never understood why I liked it so much. After she died, I made it myself to carry on the tradition and then I understood: It contains massive amounts of sugar.

First, make the crust. You could buy a frozen pie crust, but this is so much better:

4 cups sifted flour

1 tbsp. sugar

2 tsp. salt

1½ cups solid vegetable shortening (coconut oil, softened but not melted, also works great)

1 tbsp. white or cider vinegar

½ cup cold water, plus 1 tbsp. more if needed

1 large egg

Before you get started, know that you can’t mess this up. It always turns out great, and how often in life can you say that? Dump the flour, sugar, salt, and shortening into a food processor, and give it a few whirls.

In a separate small bowl, combine the vinegar, cold water, and egg and beat it with a fork. Don’t hold back. Pour the wet mix into the food processor and hit “pulse” a few times until all is combined.

Dump the mixture onto a floured counter, and separate into two portions. Wrap each separately in plastic and chill for a half hour or more. Then roll one portion out on a floured surface and fit to a 9- or 10-inch pan, preferably deep dish. The other packet will keep for up to a week in the refrigerator, for the second pie you will inevitably make.

While the dough is chilling, prep the pie filling:

3/4 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

½ cup butter, melted

½ tsp. salt

2 tsp. vanilla

2 cups pecan halves

Optional: 1/3 cup chocolate chips, chopped in food

processor, and 1/3 cup shredded, unsweetened coconut

If including the chocolate and coconut, sprinkle both evenly onto the unbaked crust. Then pour the filling (all the other ingredients, mixed thoroughly) on top.

Bake at 350 degrees for 45 to 50 minutes until center is set. Let it cool. Or don’t let it cool. Who’s going to stop you from eating it right out of the pan?