Pecans Instead of Pumpkin

When I was growing up, pumpkin pie was the traditional Thanksgiving dessert. Thanksgiving tradition is different for many this year due to Covid. Since we are doing things differently, Rob decided to bake pecan pie for Thanksgiving.  

From the website Culture Trip: "There’s proof that pecans were a popular item in the diet of Native Americans over 10,000 years ago; the word pecan itself is said to derive from the Algonquin word meaning something along the lines of ‘hard nut to crack.’ Although the nut is extremely protected by its shell and not easy to crack it didn’t stop the Native Americans from exploiting it as a major staple in their diet. When sources of protein were exhausted the Native Americans discovered the sustaining powers of nuts. They found that the pecan gave them just as much, if not more, energy and nutrition as the bison did. One theory for the origin of pecan pie suggests that Native Americans introduced the pecan to the French, who settled in New Orleans and – thanks to their innate baking prowess – soon after invented the pecan pie as we know it today. 

Texas cookbooks dating back to the 1870s include recipes with pecans, but that which most resembled pecan pie surfaced in a cookbook published in St. Louis in 1898. However, it was the 20th century invention of Karo syrup that really pushed the pie into the spotlight. The pecan pie filling is generally nuts, eggs, butter, sugar, and some form of syrup. Karo Syrup was so widely used in pecan pie recipes because the manufacturer placed a simple recipe for pecan pie on their label. Thus, the popularity of Karo syrup in turn heightened the popularity of the pie itself; its notoriety spread not only throughout the South but the entire United States."

Pecan Pie from: Sally's Baking Addiction

https://sallysbakingaddiction.com/my-favorite-pecan-pie-recipe/

Ingredients

Crust

1 unbaked flaky pie crust (Sally's pie crust recipe is below.)

Make the pie crust. As always, use my favorite homemade pie crust.
Roll out the pie crust. You’re aiming for a pie dough circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish.
Spread the pecans inside pie crust.
Whisk together remaining ingredients. Pour over pecans.
Bake. I like to place a pie crust shield on top of the pie edges to prevent them from browning too quickly. If you find the whole pie is browning too quickly, tent a piece of aluminum foil over the whole pie.

egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream

Filling

2 and 1/2 cups (250g) shelled pecans (pecan halves)
3 large eggs
1 cup (240ml) dark corn syrup*
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (60g) unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Instructions

1. The crust: Prepare my pie crust through step 5. (see below if interested)
   
2. After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F.
3. Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9x2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
4. The filling: Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
5. Bake the pie for 50-55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
6. Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
7. Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.

---

Make Ahead & Freezing Instructions: Pecan pie is a wonderful dessert to make ahead of time. You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Rob baked a wonderful pecan pie.  Consider changing up your Thanksgiving dessert this year.  Give pecan pie a try. You won't be disappointed.  Happy Thanksgiving - Linda and Rob