My brother is preparing to be the King of Pies at his Thanksgiving meal. He will be making a variety of sweet treats, including a classic Southern favorite – pecan pie. He suggested I make one, too, and share it on the blog. Well, I made 3 instead. It’s Thanksgiving; you go big!
It fell apart a little, but I devoured it so quickly that I didn’t notice.
Basic Pie Filling Ingredients
- Prepared refrigerated pie crust
- 3 oz. chopped or halved pecans
- 3 oz. chopped or halved walnuts
- 2 eggs
- 1/2 melted butter (cooled)
- 1 cup dark brown sugar
- 1/4 cup white sugar
- 2 teaspoons flour
- 1 tablespoon vanilla extract
- 1 tablespoon half & half (milk works, too)
Addition to make it a Brandy Pecan-Walnut Pie – 1 tablespoon brandy (bet you didn’t see that coming lol)
Addition to make it a Chocolate Pecan-Walnut Pie – 2 ounces shaved 90% cocoa chocolate
Alternative option for those with nut allergies – cut out the nuts, add unsweetened coconut flakes
- Lightly dust the pie pan with flour.
- Place pie crust in pan and lightly dust the bottom of the crust.
- **If making the chocolate version, add all the chocolate to the bottom of the pie crust and spread evenly.
- Add nuts. **If making the coconut version, do not add it here. It will be the top layer.
- In a bowl, whisk eggs until slightly foamy.
- Whisk in butter until well combined.
- Stir in all sugar.
- Stir in remaining ingredients, making sure everything is well combined. **If making the brandy version, add it here.
- Pour liquid mixture on top of nuts in pie pan.
- **If making the coconut version, add a centimeter layer here, gently patting it into the liquid mixture.
- Bake at 400 degrees for 10 minutes.
- Lower temperature to 300 degrees and continue to bake for roughly 40 minutes. The top should be cracked when done, expect for the coconut version.
Enjoy! May you, too, be the King (or Queen) of Pies at your celebration. Happy Thanksgiving!
Not too bad for three pies. Clean as you go. It really helps.