Ingredients

• 1 1/3 cups all purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/3 cup chilled solid vegetable shortening, cut into small pieces
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
• 2 tablespoons (about) ice water
• 1 cup sugar
• 3 large eggs
• 1/2 cup light corn syrup
• 3 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 3/4 cups chopped pecans

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Instructions

1. Mix first 3 ingredients in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Blend in enough water to form moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.
2. Roll dough on floured work surface to 13-inch round. Transfer to 9-inch round cake pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 15 minutes.
3. Make filling: Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie until set, about 1 hour 15 minutes. Transfer to rack; cool.
4. Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie until set, about 1 hour 15 minutes. Transfer to rack; cool.