Pecan Pie with Deer Tallow Crust | MeatEater Cook

Ingredients

• Crust (makes two pie crusts)
• 2½ cups all-purpose flour
• 1 tsp. salt
• ½ cup unsalted butter, chilled and cubed
• ½ cup + 2 tbsp. rendered deer tallow, frozen and grated
• Ice water
• Pecan Filling
• 2½ cups pecan halves
• 3 eggs
• ¾ cup light corn syrup
• ¼ cup molasses
• ½ cup light brown sugar
• 1½ tsp. vanilla extract
• ¼ cup butter, melted and cooled slightly
• ½ tsp. salt