Cookies Preferences
I couldn't help but offer you my favorite dessert for Thanksgiving, my mother's pecan pie recipe, which I faithfully recreate each year. There's a lot of bang for your buck in this one - super easy, especially if you, as she did, buy a pre-made pie shell (she was partial to @traderjoes ). Please note the recipe suggests adding sherry but I prefer a nice splash of bourbon...or you could omit it all together. And aside from pausing and giving thanks for all we have, this beauty on the dessert table will always remind me of her and make me thankful for all she gave us.
Quick recipe note, I believe my mom used an artificial maple syrup substitute and the corn starch in that helped the pie firm up after baking. What I tend to do is use half real maple syrup and half artificial so I get a similarly firm pie but with a more authentic maple flavor.
1 unbaked sweet crust pie or tart shell
3 eggs
1/2 cup heavy cream, minus 1 tablespoon
1 cup sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 tablespoon sherry or bourbon
1/2 cup maple syrup (see recipe note)
1/2 teaspoon salt
1 1/2 cups pecans plus perfect halves to decorate the top.
Place everything except the pie shell and the pecan halves for decorating in a blender and blend for about 10 seconds (you don't want to completely pulverise the pecans). Pour the mixture into your unbaked pie shell and bake at 400F/200C degrees for 25 minutes. Remove from the oven and decorate as you wish with the remaining pecan halves, pressing them lightly into the pie. Place back in the oven and bake for 10 more minutes. Chill well before serving.
