How to Make Thanksgiving Dinner Part 6 - Recipe;Pecan Pie By MandyG [8 more lists]

This here's a two part-er, so don't get overwhelmed. We're going to learn to make a delicious Thanksgiving traditional pecan pie from my Grandma Mary's very own kitchen. This dessert is one of her forte items, so get ready for decadence! There are TWO sets of ingredients purchases so please read the entire recipe before dashing out to grab your goods and only end up with some gooey brown pie filling. That would be messy. You don't want messy on your Thanksgiving buffet. Trust me, the crust is a good idea.

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Get Ingredients for Pie Filling

3 Eggs
3 tablespoons Flour
2 cups dark Caro Syrup
1 teaspoon Vanilla
1 cup Pecans
A 9" pie pan

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Prep Step 1

Beat the eggs. The undisciplined little buggers need a good whipping for ogling you that way with their beady little yolks anyhow. No, seriously. BEAT THEM. If you are unsure how to smack it to them, think back to our conversation about the whisk. That wiry thing with a handle. Just stir super fast to get them a little frothy. They like it.

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Prep Step 2

Blend all the remaining ingredients into the battered egg victims. It should all end up looking rather slimy and brown, but I assure you, the outcome will be delicious and sweet and perfect with a dollop of vanilla ice cream. A little secret with blending thoroughly, stir your wet ingredients in first then add the powders then solids. Ta-dah!

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Prep Step 3

Pour your batter into your pastry shell, aka, pie crust. You can buy those at the grocery. Ah. Ah. AH-CHEATER! Don't be a coward. You can make your own delicious pie crust yourself and stop being lazy, too. It's as bad as cowardice. I'll be here for you, come on let's give it a try.

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Get Ingredients for Pie Crust

4 cups flour
1 3/4 cups shortening (that's called Crisco for you and me. Probably was lard or something equally disturbing back in the day. Oh, you don't know what lard is? PIG FAT cooked or boiled in a process called rendering. You happy now? Next time you won't ask will you.)
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup water

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Prep Step 1

Mix flour, sugar, salt then add the shortening and mix thoroughly.

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Prep Step 2

Beat other ingredients in a separate bowl to ensure blending, then combine that with the flour mix.

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Prep Step 3 (optional)

If you like, this makes the dough (yes that's what you have now) much easier to work with. Just pop it in the fridge to chill for about 15 minutes. Otherwise it can be a little sticky to work with.

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Prep Step 4

Roll with a rolling pin into your desired shape. FYI, pie crusts are generally ROUND. This recipe for crust is going to be enough for two 9 inch pies, so don't make it double thick and use it all for one. That will just be weird later. Make your shape and drape it centered into your pie pan. Then use a water dampened butter knife to slice around the outside edge of the pan where the dough is over the edge. This will give you a perfect pie pan sized shape. It should pretty much look exactly the same as the pan. But in the pan.

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Prep Step 5

Here's where my own trade secret comes out. This pie would taste good, but it should LOOK pretty too, so I'm going to give you a little instruction on how to take it to the next level. Wet your two little pointer fingers with water. This will keep them from sticking to the dough. You can use a pointer and thumb if that's easier for you. You should go around the edge of the pie giving it little pinches which will result in a mini wave shape. Do this all the way around the edge of the pie for a crimped crust. Pretty! If you want to go even further. Use some of that extra dough and cut out a shape with a leaf shaped cookie cutter. Just lay that on the pie wherever you like it after you've put the filling in. It will brown up just the same as the bottom crust and adds more pretty to the pie.

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Bake It

Ok, if you used the leaf shape step, you've already poured your mixture into the pie crust. If not, do it already. Then bake the concoction at 350 degrees for 45-50 minutes. Use those oven mitts again when extracting the pie from the oven. Cool before eating or your may solder your lips shut and miss the next dessert dream.

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Next up: Our grande finale! Pumpkin Pie!

Here's your chance to put those decorative pumpkins to use before the neighborhood kids come smash them on your drive. Although it's much easier if you just get the kind that comes in a can. Tune in next time!

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