Thanksgiving: Texas Pecan Pie Recipe
I hate pumpkin. Let me say that again…I hate pumpkin.
It is not that I hate the fall, Halloween, harvest time or Thanksgiving. I like Jack-O-Lanterns. I like orange and I think that pumpkins are the perfect fall decoration.
What I hate is the flavor of pumpkin and if you are like me, this is an awful time of year with everyone trying to force pumpkin down your throat…so to speak.
Pumpkin pie, pumpkin lattes, pumpkin donuts, toasted pumpkin seeds, pumpkin soup, pumpkin muffins…everywhere I turn there is something pumpkin.
Folks you are scooping the “meat” out of a gourd…yes the pumpkin is a gourd. A pumpkin is a member of the cucurbit (gourd) family. It is something to be viewed and admired…not consumed.
In fact, I had a very traumatic experience in my office a couple of weeks ago. A member of my staff was kind enough to bring in a variety box of TimBits. Point of clarification for the people who don’t live near the Canadian border…a TimBit is a donut hole sold by the greatest donut chain on the planet…Tim Horton’s. This is a Canadian chain started by a legendary hockey player…that’s right, Tim Horton…and the inspiration or Stan Makita’s Donuts from Wayne’s World.
Not paying much attention, I reached in the box to grab a little Tim’s goodness and somehow ended up with a pumpkin TimBit instead of the sour cream glazed I expected. Of course, I popped it in my mouth like an M&M only to realize when it hit my taste buds that it was pumpkin flavor. Now committed, I had to chew and swallow. I can still taste that nastiness as I write today.
Now that you have some background, I can go on with the recipe.
As noted in an earlier post, I will be cooking Thanksgiving Dinner this year for 30 people and there are many pumpkin lovers among the group…my wife included…but I will NOT bake pumpkin pies. I will buy them.
What I will bake is a Texas Pecan Pie. To me and many Texpatriates, the pecan pie is not just a Southern dessert but the National Dessert of Texas…just ask Texas Monthly. The pecan is the state nut of Texas…of course some folks have given that title to Rick Perry.
Also, let’s take just a minute to discuss one of the most mis-pronounced words in the English language…pecan. Pecan is pronounced PUH-CON…not PEA-CAN. I thought that I should clear that up for everyone.
There are many different variations on the pecan pie. You will find bourbon pecan pie in Kentucky and a chocolate-coconut pecan pie in Virginia. In fact, the Niagara Frontier has a variation that is pretty tasty…a maple-walnut pie.
While I have met few pecan pies that I couldn’t eat, I prefer just the basic pecan pie that both my grandmothers made countless times in their lives. I have tried to make this pie as close to theirs as possible with one exception. I cannot make a decent pie crust no matter how hard I try. I watched them. I have watched my mother and mother-in-law make these amazing pie crusts. I have tried every recipe and technique but I still cannot get it right. Therefore, I use the refrigerated pre-made dough. While not at the quality of my grandmothers, it’ll work.
This recipe is simple and you can just double or triple the ingredients if you are making multiple pies.
Here are a couple of tips: Generic or store-brand corn syrup works just fine. Use real butter and vanilla…I prefer the Madagascar Bourbon Pure Vanilla. Cover the edges of your pie crust with foil so you don’t overcook your crust.
Texas Pecan Pie
- 3 Eggs
- 1 Cup Light Corn Syrup
- 1 Cup Brown Sugar
- 1/4 Teaspoon Salt
- 1/3 Cup Melted Butter
- 1 Teaspoon Real Vanilla
- 1 Cup Pecans
- 1 10-Inch Pie Crust/Shell
Step 1: Preheat oven at 350.
Step 2: Beat eggs. Add five (5) ingredients and beat until foamy. Fold in pecans.
Step 3: Pour mixture into pie shell.
Step 4: Bake for 40-45 minutes.
- Chocolate Bourbon Pecan Pie (cajunmamacookinblog.com)
- 10 Takes on Pecan Pie for Thanksgiving (sweets.seriouseats.com)
- Tim Hortons profit perks up on higher U.S. same-store sales (business.financialpost.com)
- 25 Differences Between Canadian and American Thanksgiving (holytaco.com)
Posted on November 20, 2013, in Buffalo, Cajun, Chicken Fried Buffalo, Comfort Food, Food, Recipes, Texas Food, Texpatriate, Uncategorized and tagged Acadiana, Buffalo, Buffalo New York, Cajun, Comfort Food, Cook, Cooking, Corndog, Food, Jack-O-Lanterns, King Arthur's Flour, Maple syrup, Niagara Frontier, Pecan, Pecan Pie, Pie, pumpkin, Recipes, Rick Perry, Ron Cox, Southern, Texas, Texas Montly, Tim Horton, TimBit, Virginia, Western New York. Bookmark the permalink. 1 Comment.