Happy Thanksgiving and Killer Pecan Pie Recipe

Happy Thursday ladies and Happy Thanksgiving if you live in the US. My cold is gone and right on time. My brother recommended I add Black Cumin Seed Oil caps to my arsenal and bingo. The germs gave up. I’m always happy to discover things that can help boost my immune system other than Zinc, C and Echinacea, aren’t you?

I’m spending my Thanksgiving with family, friends, and my grandson. Guess who I’m most anxious to see 😉

Thanksgiving is a day to remember what we’re grateful for.
I’m thankful for many things, including you, my readers.
I appreciate your generosity and support.
The time you take to read, comment and share your stories.
You’ve made this blogging journey a joy and helped create a fabulous community.
You have become friends.
Thank you!

I’m bringing my Killer Pecan Pie to share and I promised to share the recipe with you, so here it is.

Killer Pecan Pie

You’ll need one unbaked pie shell. I unroll mine the old fashion way, direct from the deli case, premade by Pillsbury. I know, I know… pie crust is important. But if I’m cutting a corner here and there, it’ll be on the crust because for me – it’s all about the filling. At least I unroll it, put in a glass pie plate and hand flute the edges;)


2 cups pecan pieces – they taste better if you buy halves and cut them yourself

3/4 salted butter

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1 cup light brown sugar, firmly packed

4 eggs – room temperature

1 1/4 tsp vanilla

pinch of salt

3/4 – 1 cup pecan halves, not broken

1 1/4 cup of dark corn syrup



Beat eggs in a mixing bowl, add vanilla.

In a saucepan over medium heat, cook brown sugar and corn syrup until it boils gently. This gets rid of the grittiness of the sugar.

Add the hot syrup mixture to the eggs, stirring constantly. Add melted butter then chopped pecans.

Pour into your carefully handmade and delicious crust.pecan pie ready to go into the oven on A Well Styled Life

Arrange unbroken pecan halves on top into a pattern of your choosing. I usually go for the standard ringed look.

Bake at 350 for 45-55 minutes until gelled in the center and not too brown. If it begins to brown early, cover loosely with a little foil.

jennifer Connolly's killer pecan pie on A Well Styled Life

I serve mine with homemade whipped cream ( I don’t cut corners on that) but ice cream would also be good too.

I suspect the calorie count is whopping but it’s so worth it.jennifer connolly shares her killer pecan pie recipe on A Well Styled Life

Are you a fan of Pecan Pie?


Around 70% of people will be shopping on Thanksgiving Day. I suggest you stay in with loved ones, drinking warm cider by the fire, watch the Thanksgiving Day Parade on TV and let your fingers do the shopping online.

Here’s a sale update:

Talbots is giving 50% 1 item before noon plus 40% off the rest, even markdowns.


J.Jill is giving 30% off your entire purchase plus free shipping on orders over $125 with the code MAGIC.


Eileen Fisher is giving an extra 20% off sale items with free shipping and returns in the US.


Thanks for reading ladies and I’ll see you on the flip side.






  1. The pie looks delicious! Do you add the hot sugar/corn syrup mixture directly to the eggs? How do you keep it from cooking the eggs?

  2. Hi Jennifer, thankfully that handy remedy worked and you enjoyed a wonderful cold free family Thanksgiving.
    I’m in Marin Co….. yesterday glorious later much needed rain set in !
    Just love your blog and so many of your clothing tips and styles are in my closet!
    Such a delight to know you over the years… xo Rory

  3. Happy Thanksgiving! Enjoy your time with family and friends! I am grateful I found your site. Thanks for sharing topics of interest for women of our age and stage! I will try the Black Cumin Seed Oil.

  4. I can’t wait to try that pecan pie recipe; it looks fairly easy to make. Thanks for sharing and for all you do.
    Happy Thanksgiving.

  5. I’m so happy to hear your cold is gone and you can enjoy that time with your grandson without worrying about spreading your germs. Have a wonderful Thanksgiving, Jennifer! We are thankful for you and your blog, a place that feels like home.
    Happy Thanksgiving from your Canadian friends! ~ Joanna

  6. Great name for that pie, Jennifer; now how much butter, please?

    P.S. really appreciate the addition of that cold remedy (Black Cumin Seed Oil caps) which I’d never heard of.


    1. Yes!! That rain was a blessing. Our skies have touches of blue too.
      I use 3/4 of a cup. Sometimes a fudge on the generous side. It’s not for the calorie conscious. Happy Thanksgiving Marlene

  7. Another old-fashioned way is premade pie crusts frozen in the pan, ready to go. Perfect!

    Thank you for sharing and happy T-day!

  8. Happy Thanksgiving.

    Very happy that you’ve recovered from that miserable cold.

    I’ll be adding that cold fighting oil to my cupboard; it’s that season. Also the pecan pie recipe will be added to my files for a special occasion.

  9. Thank you for all your great posts. I will definitely be making this pie and shopping in my pjs.
    Happy Thanksgiving.

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