PEEcan, peCON, PECAN?

So there are supposedly several CORRECT ways to pronounce the word PECAN. I find myself saying it differently all the time, depending on the context in which it I use it. No matter, they make a deliciously mean pie!

Pecan Pie

Ingredients:
for basic crust (one 9-inch):
1 1/2 cups flour
1 1/4 tsp. salt
1/2 cup vegetable shortening
2 tbs. cold unsalted butter
4 tbs. ice water
for filling:
4 large eggs
1/2 cup white sugar
1/2 cup packed brown sugar
3/4 cup light corn syrup
5 tbs. unsalted butter, melted
1 tsp. vanilla extract
2 cups pecans

Directions:
for crust: Sift together flour and salt and add butter and shortening. Use your fingertips to incorporate well. Add water as needed until dough holds together. Knead dough and roll out on a floured surface. Glaze crust with an egg yolk or heavy cream to add flavor and color. Bake in a 425 degrees [F] oven for 15 minutes or so.
for filling: Preheat oven to 375 degrees [F]. Whisk together all the ingredients except the pecans. Once well blended, stir in nuts.

Pour the filling into the piecrust. Bake until edges are firm and center seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes. Serve pie warm or at room temperature.