Happy Thanksgiving and Killer Pecan Pie Recipe
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 and 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!
Here is my Killer Pecan Pie recipe that I got adapted from the NY Time recipe book.
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 it in a glass pie plate, and hand flute the edges;)
Ingredients
2 cups pecan pieces – they taste better if you buy halves and cut them yourself
3/4 salted butter
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
Directions
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.
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 it loosely with a little foil.
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.
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.
Thanks for reading, ladies, and I’ll see you on the flip side.
Oooh such great advice and I might just attempt that pie! Yummy! I’ll be using my gf pie crust recipe and the it gf for ingredients you gave here look to be gluten free too. I have tonbe soooo careful. Thank you for sharing!
I’d love to have your GF crust recipe
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?
I let it cool slightly and wisk constantly as I add slowly.
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
Hi Rory! So nice to hear from you. Yes, the rain is glorious and so needed. Have fun in California and a great visit with your loved ones.
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.
Happy Thanksgiving Jennifer. Thanks for all your helpful tips throughout the year!
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.
Thankful to you for sharing all your fashion knowledge! Thanks for the Pecan pie recipe.
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
I’m so grateful you’re here Joanna. I hope we can meet up the next time I’m on the Island.
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.
THAT FABULOUS RAIN YESTERDAY GAVE US A BLUE SKIES THANKSGIVING DAY, so especially thankful for…YAY1
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
Another old-fashioned way is premade pie crusts frozen in the pan, ready to go. Perfect!
Thank you for sharing and happy T-day!
Atta girl! I’ve used those too. Happy Thanksgiving.
Yum!! I will make this for sure!! Happy Thanksgiving, Jennifer. So thankful for our friendship!!
I’m so grateful to have met you and call you my friend Pam! Xo
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.
Happy Thanksgiving! I’ve long discovered the benefit of herbs and tinctures to help with my health. Have a Happy Thanksgiving.
Thank you for all your great posts. I will definitely be making this pie and shopping in my pjs.
Happy Thanksgiving.
Thanks for being here. I really appreciate you Cindy. Happy Thanksgiving
Happy Thanksgiving, Jennifer to you and your family! Thanks for your ‘Killer Pecan Pie’ recipe!!
Thanks Sondra