Thanksgiving is all about tradition, whether it be old or new. And while I was planning on starting a new tradition at my house (one that included delicious pumpkin pie because there is literally nothing better in this entire world), I was overruled by a standing pie tradition: Southern-style Pecan Pie.
Apparently it’s been a staple at our table since I was born, but I never noticed because my grandmothers have been making stellar sweet potato pies, and caramel pies with homemade icings for as long as I can remember. But this year, I spent Thanksgiving with just my immediate family in Wisconsin, and there could only be room for one dessert. And while I was hoping that dessert would be delicious, fall-appropriate pumpkin pie, a dad that only periodically ventured into the kitchen (probably to stay out of the crossfire of my mother and I both being in the kitchen), had other plans. But it’s fine, because when you love to bake, it doesn’t always really matter what it is.
1) Finally got to contribute to the Thanksgiving Meal
2) Got to practice my pie-making skills!
Fact: a homemade pie crust always tastes better. It just does. Store-bought pie crusts are okay, but there is just no comparison when you taste the love (and butter!!!) that goes into a crust made especially for that pie, completely from scratch. And I have to say: for this being only the third time that I’ve made the pie crust, things went pretty smoothly.
Joy the Baker first taught me how to make a pie crust (and my first pie). Instead of rolling out the dough, she uses a “press-in” technique where she presses the dough into the pie plate. It’s incredibly easy, and eliminates a few steps. But in the rest of my pie cookbooks, it’s essential that you roll out the dough, then use the rolling pin as a tool to get it into the pie plate. And you know, the people on Food Network always make it look so insanely easy. Like, the dough always perfectly rolls up onto the rolling pin, and they simply and gracefully place the delicate crust into the plate. Well, I’m here to tell you that it’s not that easy, I dropped the pie crust into the plate very ungracefully, and I actually had to flip a section of it that refused to stay on its side of the plate. But I made it without having to take it out and re-roll it, and all was well in the kitchen.
This time around, I even got to take a stab at decorating the crust, something I hadn’t tried before. And I loved it! Sure, the balls were all different sizes, and I left fingerprints in the dough, but isn’t that what makes homemade crusts charming? Store-bought crusts lack a certain something, and I think that something is charm and character. Maybe even a little personality. That pie crust is totally unique, and I never, ever, will buy a store-bought crust again.
Pecan Pie is actually really easy to make. You just mix the butter and the sugar together, then literally throw the rest of the ingredients in the mixing bowl, and you’re done.
And this pie was a big hit, if I do say so myself.
What You’ll Need:
- 1/2 cup sugar
- 2 tablespoons butter
- 3 eggs, beaten
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup light corn syrup
- 1 tablespoon flour
- 1 cup pecans
- 1 unbaked 9 inch pie crust (Preferably homemade!)
-Preheat oven to 350 degrees F
-Cream sugar and butter
-Add remaining ingredients
-Bake for 40 minutes
Each recipe serves 6-8 people
SOURCE: Recipes from Miss Daisy’s
I hope you all had a fantastic holiday, and that you’re recovering from your food comas well!!