Hello friends! Have I told you lately how thankful I am to have you here? Well I am. I really am. I look forward to sharing with you everyday! Over the next couple of days I want to share some delicious Thanksgiving recipes with you!
Last weekend I hosted Thanksgiving for our family, and I have to say that this year I really enjoyed all the cooking! I felt so inspired so I went all out with the menu. I’d like to share with you what we served up for Thanksgiving, in hopes that maybe you will find something you might like to serve your family!
So to kick off my Thanksgiving menu recipes, I’m starting with dessert. Because dessert is the best part. Especially pie. Oh my do I love pie. For Thanksgiving this year I made two pies only because I felt like it. I knew I wanted to make a pumpkin pie, because what is Thanksgiving without pumpkin pie?! But I also wanted to make a pecan pie. I love love pecan pie but I’ve never actually made one before! I know right?! Why have I not made a pecan pie before now?! I had no idea they were so easy. And this recipe…oh this recipe…it’s so gosh darn good! I ate more than my fair share…I’m not ashamed. ;)
- 2 cups flour
- ½ tsp salt
- ⅔ cup shortening (lard)
- ¼ cup water
- 8 egg yolks
- 1 tsp vanilla
- ⅔ cup brown sugar
- ½ cup butter, cut into 4 pieces
- ½ cup corn syrup
- ½ heavy cream
- ¼ – ½ tsp salt
- 1½ cups pecan halves, toasted, cooled and chopped coarsely
- Preheat your oven to 425 degrees.
- Sift flour, salt and sugar into a bowl.
- With a pie cutter, cut in shortening until the particles are pea sized.
- Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
- Press into a ball. Then split into 2. It is okay if it’s crumbly. In fact crumbly makes for a tender, flaky crust!
- Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9″ pie plate. You can use the other crust for another pie, or freeze it for later.
- Place a piece of tin foil over your crust and fill it with dried beans or rice or pie weights.
- Bake for 15 minutes.
- After this time, remove the foil and weights.
- Then reduce the oven temperature to 375 degrees and bake the crust for 5 -7 minutes more, or until the edges are dry and golden.
- Set the crust aside to cool on a rack, then make the pecan filling.
- At this time, also reduce the oven to 325 degrees.
- Toast the pecans for about 5 minutes, or until they are aromatic. Set aside to cool.
- Once the pecans are cool, chop them coarsely. Set aside.
- In a bowl whisk together the egg yolks and vanilla.
- In a saucepan combine the butter, sugar, corn syrup, cream and salt.
- Heat the mixture over medium heat, and stir until the butter is melted and everything is combined, but do not boil the mixture. Stir for 3 – 5 minutes.
- Then, whisking very vigorously and constantly, slowly pour the hot mixture into the egg mixture. Whisk whisk whisk. (This is to ensure that the eggs don’t cook.)
- Set aside.
- Add the pecans to the pie shell, spreading them out evenly.
- Slowly pour the sugar mixture over the pecans.
- Place the pie on a cookie sheet, then bake it in the oven for 35 – 40 minutes or until the centre of the pie isn’t jiggly.
- Let cool before serving…it’s best left to rest for at least 1 hour. More time is better.
Pecan Pie Filling Recipe from finecooking.com
I was so happy with this pie I have to tell you. It was creamy and rich…and just SO good. My son even said it was his most favourite pie of all time. And this from a kid that doesn’t even like pecans. Now that’s sayin’ something! Enjoy!
And just for fun, here’s a little action shot of my mom & I whisking, whisking, whisking!
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In case you are interested, here is my full Thanksgiving menu….I know, this looks like a lot, but we had quite a few mouths to feed, and honestly, I did a lot of the prep work and cooking the day before. And with the help from my hubby, sister and mom on the big day we managed to pull off a delish Thanksgiving dinner!
Brined and BBQ’d Turkey
Sweet Potato Casserole
Sweet Roasted Rosemary Acorn Squash Wedges
Braided Squash Crescent (Bread)
Raisin and Herb Stuffing
Cranberry Sauce, Pickles, Olives
Pumpkin Pie with Vanilla Whip Cream
(The dishes in coloured text are links to the recipes on my site. I’ll also update them as I publish more posts!)
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Sharing with Whipperberry, Link Party Palooza, Craft-O-Maniac, Chef-in-Training