Thanksgiving Pecan Pie

Being Grateful…. is what Thanksgiving is all about. Grateful for family, friends, good food, the heck… just being alive and healthy is something to be super grateful about. As a nutritionist who sees lots of mental and emotional health issues crippling people … can I just say Eat, Drink and Enjoy! You cannot fail at good nutrition… you just pick up the next day.

Thanksgiving Pecan Pies



For the Crust

2 1/2 cups Bob's Red Mill Organic All-Purpose Flour

8 tablespoons cold butter (diced)

1/2 teaspoon fine sea salt

1/3 cup cold water

For the Filling

1 cup chopped pecans

1 1/2 cups pecan halves

1/2 cup maple sugar

1 cup maple syrup

3 tablespoons melted butter

3 large eggs (beaten)

1/4 teaspoon fine sea salt



Preheat: Heat the oven to 160 C.

Make the crust: Toss the flour into a food processor with the butter and 1/2 teaspoon sea salt. Process until the mixture resembles coarse cornmeal, and then slowly pour in the cold water through the feeder tube until the dough comes together. Turn the dough out onto a floured work surface. Press it down to form a thick disk about 3 cm thick, and then roll out the disk to an even 1/2 cm thickness.Gently place the dough onto your tart or pie pan, and then press it in. If working with a tart pan, trim away excess crust, and if you're using a pie pan, crimp the edges of the crust. Set the crust in the freezer for about 15 minutes, until firm.

Make the filling: Pull the crust out of the freezer, and then sprinkle the chopped pecans evenly over the bottom of the crust. Then arrange the pecan halves on top of the chopped pecans. Whisk the maple sugar, maple syrup, melted butter, eggs, sea salt, and bourbon together until uniform, and then pour the mixture over the pecans.

Bake: Set the unbaked pie onto a rimmed baking sheet, and then transfer it to the oven. Bake until the filling puffs, about 45 minutes. Next, pull the pie out of the oven and allow it to cool completely before slicing and serving.

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