Thanksgiving Recipes: Pecan Pie

Pecan pie has become a traditional favorite during the holidays and is one of the most sought after Thanksgiving recipes. While a tried and true pecan pie recipe is always a hit, this holiday season, why not shake things up a little and try a new twist on an old favorite. Here you will find a nice selection of pecan pie variations from bars to tarts that are sure to please. These handy deserts ar not just holiday fare either. They are a welcomed site at potlucks, family gatherings and dinner parties as well.

When it comes to the origins of the pecan pie, there are two very different theories. Southern tradition holds that the pecan pie was invented by the French settlers in New Orleans, Louisiana after the Native Americans introduced them to the pecan. Because of this, many people consider pecan pies a more cajun type of food.

The Karo Syrup Company contends that the dish was invented by one of the sales executive’s wives in an attempt to find new uses for corn syrup in the 1930s. In fact, the earliest pecan pie recipes are dated from 1925, so there could be some truth to this version. Either way, the fact remains that pecan pies are always in season in the south.

Pecans for Pies

Many pecan pie recipes call for chopped toasted pecans. In order to achieve the traditional look, halved pecans should be reserved for placing on top of the pie. After the pie filling has been poured into the unbaked pie shell, artfully lay out pecan halves on the top of the filling. Gently push each nut half into the filling slightly, then bake as the recipe states. This step can be skipped if pecan halves are used instead of chopped pecans.

If you are blessed enough to have fresh raw pecans, remember to roast them lightly in the oven before adding them to your pie. Roasting or toasting the pecans will ensure your pie has the right texture.

Try out some of these scrumptious pecan pie recipes that are not only super easy to make, but also offer variations that will help to shake up the Thanksgiving menu a little bit. Keep in mind that pecan pies are easy to give as gifts too. The pecan tarts are especially appreciated and easy to add to any cookie plate or box of homemade goodies for shipping.

The basic pecan pie is a southern favorite that can easily be spiced up a bit by adding a few tablespoons of dark rum, bourbon or brandy to the mixture prior to baking.

Ingredients

• 1 ½ cups pecan halves (toasted)
• ¾ cup Dark Corn Syrup
• 3 large eggs
• ½ cup dark brown sugar (firmly packed)
• 3 tablespoons butter (melted)
• 1 teaspoon vanilla
• ¼ teaspoon salt

Directions

• Preheat oven to 350 degrees.
• In large bowl, mix eggs, corn syrup, sugar, vanilla, butter and salt. Mix until well blended.
• Fold in pecan halves.
• Pour pie filling into an unbaked pie shell.
• Bake at 350 degrees for 45 minutes, or until filling is set. Center of pie should only jiggle slightly. If the filling is not set enough, cover pies with aluminum foil and place back in over, checking every 4 to 5 minutes.
• Cool completely on wire rack for ease in serving.

These pecan pumpkin pie bars are equally at home for family holiday gatherings or church and office potlucks.

Ingredients

• 2 cups flour (all-purpose)
• 1 14-oz can sweetened condensed milk
• ½ cup powdered sugar
• 1 cup butter (softened)
• 1 Egg
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 cup pecans (chopped)
• 1 10-oz package English Toffee bits

Directions

• Preheat oven to 350 degrees. Grease the inside sides and bottom of a 9” X 13” baking dish. In large mixing bowl combine sugar and flour, and then cut in the butter until the mixture looks like a course corn meal.
• Press mixture into the bottom of greased baking dish.
• Bake at 350 degrees for 15 minutes.
• In large bowl beat egg, milk, salt and vanilla until smooth. Add pecans and toffee to the mixture and stir well.
• Spread pecan mixture over the baked crust.
• Return to oven and bake for 25 minutes, or until browned lightly. Cool completely on wire rack then cover and chill. Cut into bars and store in the refrigerator.

These little tarts are the perfect size for sharing at the office holiday party as well as holiday gift baskets. The flaky, buttery crust is a stand-out favorite. It is important to chop pecans pretty fine as the tartlets are small.

Ingredients

Crust

• ½ cup butter (softened)
• 1 3-oz package of cream cheese (softened)
• 1 cup flour (all-purpose)

Pie Filling

• 2/3 cups pecans (chopped)
• ¾ cup firmly packed brown sugar
• 1 egg
• 1 tablespoon butter (softened)
• 1 teaspoon vanilla
• ¼ teaspoon salt

Directions

• In medium bowl mix butter, cream cheese and flour for crust. Thoroughly mix with hands until a dough forms.
• Shape dough into 24 balls about ¾ inch in diameter.
• Use fingers to mold each ball into the cup of an ungreased miniature muffin pan, pressing the crust to the bottom and edges of cup.
• In large bowl add all filling ingredients except nuts. Cream together well.
• Add nuts to mixture and stir well.
• Fill tart shells with pecan pie filling.
• Bake at 350 degree for 30 minutes.
• Cool completely on wire rack before removing tarts from muffin pan.

You might be interested in a traditional sweet potato pie recipe or a combination sweet potato and pecan pie. Happy Baking!