Make your Thanksgiving special with this deliciously sweet and nutty pecan pie
Nobody will turn down this dessert, no matter how much turkey and stuffing they ate!
This year I'm cooking Thanksgiving dinner. For the first time! Yes, I've been in the US many years and every single year I managed to NOT cook on Thanksgiving day. Just eat! A dessert, an appetizer or a salad to bring to friends' house is all I have ever done. This year is different and I will try, really hard, not to mess it up. I have been doing lots of research on perfectly cooked turkey, deliciously tasty stuffing, and oh-so creamy gravy. I will try my best, and I will let you know. Wish me luck!
So far, the one dish I prepared is this traditional pecan pie. My Thanksgiving favorite dessert. Sweet, but not excessively sweet. Perfectly nutty and buttery. All made from scratch. And check it out: no corn syrup in this recipe!
Ingredients: to make a 11 inch tart
For the crust:
- 1.5 cups (225 gr) of flour
- 1/2 teaspoon of salt
- 2 tablespoons of sugar
- 4 oz (1 stick, 115 gr) of unsalted butter
- 1/2 cup of cold water
- 4 oz (115 gr) of butter - 1 stick
- 1/2 cup (100 gr) of brown sugar
- 3/4 cup (150 gr) of granulated white sugar
- 3 eggs
- 1/2 cup (50 gr) of chopped pecan
- 1 orange, zest
- 1 teaspoon of vanilla extract
- around 1.5 cups (150 gr) of pecan halves for decorating
1. In a large bowl mix together the flour, salt and sugar. Add the butter cut in pieces, and with the tip of a knife cut it in smaller pieces,mixing with the flour, until you get a coarse mixture, with pea size small butter lumps.
Bake for 50 minutes, until the filling is set. Wait for the pie to cool down before removing from the pan, or it might break.