Along with stuffing, my other Thanksgiving Day must-have is Pecan Pie. It is hands down my favorite pie. But the problem is, I am not a pie person. I love to bake, I could bake cakes, cookies, cupcakes etc, 24/7 and be ok with it. But, pies? Not so much. Pie crust is just so finicky and a real pain to work with. Maybe if I had a good, solid pie crust recipe that not only tasted great, but was also easy to work with, I wouldn’t mind making pies so much. But, I have yet to find that recipe.
Anyway, on to the pie. Like I was saying, I love pecan pie, so if I want it on Thanksgiving, I have no problem making it myself. This year I tried this pie recipe from The Pioneer Woman, and while it didn’t quite make me cry, it was definitely delicious. The maple whipped cream was a last-minute addition to cover up my fugly pie crust imperfections, but honestly it added such a great flavor that I plan on adding it all of my pecan pies from here on out!
- 1 whole Unbaked Pie Crust ( Use your favorite recipe, or store-bought!)
- 1 cup White Sugar
- 3 Tablespoons Brown Sugar
- ½ teaspoons Salt
- 1 cup Corn Syrup
- ¾ teaspoons Vanilla
- ⅓ cups Melted Butter (salted)
- 3 whole Eggs Beaten
- 1 cup (heaping) Chopped Pecans
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.
Source: The Pioneer Woman.
Maple Whipped Cream
- 1/2 cup cold whipping cream
- 2 tablespoons real maple syrup, cold
Have mixing bowl and beaters chilled for best results. Beat whipped cream until soft peaks form; add maple syrup and beat until firm.
Transfer whipped cream to a piping bag and pipe a decorative border around the outside of the pie (I used a Wilton 1M tip), or serve on the side.
Makes 1 cup.