Crunchy pecans surrounded by a sweet, rich sticky filling in a flaky pie crust. Pecan pie served with a dollop of fresh, sweetened whipped cream is a classic southern pie and the perfect finish to Thanksgiving dinner.
For me the best part of Thanksgiving dinner isn’t the dinner at all, it’s the pie. One of my husband’s favorite pies is pecan pie. He doesn’t like change much, so when I make pecan pie for him, I make it the classic way. Okay, I may have changed it up just a bit with brown sugar, a little salt and extra pecans.
Pecan pie is such an easy pie to make. You just whisk the ingredients together, toss in the nuts and pour it in a pie crust. The nuts rise to the top and brown up beautifully as the pie cooks.
If you’re intimidated by pie crust, I have a great step by step tutorial, or just buy a refrigerated or frozen pie crust at the store.
My daughter thought three pies for eight people was a little excessive, but everyone wants to have their favorite. I guess we’ll be having pie for breakfast on Friday.
Yesterday on Pressure Cooking Today, Frieda shared how to make perfect mashed potatoes in the pressure cooker, and today I posted a turkey stock recipe so you can make the perfect gravy and stuffing to go with your perfect potatoes.
What’s a must have for your Thanksgiving dinner?
- 1 single crust pie dough
- 1 cup light corn syrup
- 3 eggs
- 2/3 cup brown sugar
- 1/3 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups pecans halves
- Preheat oven to 350°F.
- Roll chilled pie dough out to a 12-inch circle. Place dough in 9" pie pan and flute edge as desired. Refrigerate for 30 minutes.
- Whisk together corn syrup, eggs, sugar, butter, vanilla, and salt. Stir in pecans. Pour filling into chilled pie crust.
- Bake on center rack of oven for 50 to 60 minutes until filling is set in the middle. Cool completely for at least 3 hours on wire rack before serving.