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Pecan Pie

Did you know that Canadians also have Thanksgiving? I didn’t either until this week. They eat all the same foods but their harvest is earlier (since they are located farther North, obvs). Luckily for me my next door neighbor married a Canadian so I get to celebrate Turkey Day twice this year! If you want to get rave reviews and a bazillion compliments on your pie that you are supposed to bring to Thanksgiving dinner (or any other gathering this fall) you should really make the Pioneer Woman’s pecan pie. Seriously. These Canadians think I am some sort of pie Goddess now, but I have to give Ree Drummond all the credit.  When reading her recipe, just be sure to read “serve in thin slivers” as “serve in huge chunks, possibly with ice cream or whipped cream on top.” Here is the recipe:

Recipe: Pioneer Woman’s Pecan Pie

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  • 1 whole Unbaked Pie Crust
  • 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

Preparation Instructions

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.

Allow to cool for several hours or overnight. Serve in thin slivers.

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