What is the holidays without the pie? It kind of doesn't exist. My relationship with pie in general all comes down to pecan pie. I am obsessed with that flaky crust, smooth sweet custard filled and crunchy pecan topping.
This essential Thanksgiving dessert comes together to quickly. For such a complicated looking pie, it is actually embarrassingly easy. Once you have your pie crust rolled out and ready in the pie dish, the filling comes together by simply combining a handful of ingredients together and pouring in. There is no need for an intricate basket-weaved layer on top or anything else fancy with the pecans on the top. The pecans will rise up to the top during the cooking process. I know, amazing right?
I would recommend making this pie a day in advance or at least the morning. This is because you want the filling to have lots of time to really set. Plus, this pie is best served at room temperature, so it takes several hours for it to cool down to just that. You can also freeze any leftovers, or freeze the whole pie, and thaw it back to room temperature when you are ready to serve.
Top up with some whipped cream or serve with ice cream on the side.
Pecan pie originated in the end of 19th century in Texas but got widely spread only in mid-1920s by the manufacturer of Karo syrup who started printing the recipe on cans of their product.Print