Pecan Pie

I spent Thanksgiving with new friends this year: one of my classmate's parents were in town and she invited me and another friend over for the feast. It was such a lovely afternoon: her mom cooked a delicious meal and it warmed my heart to know that I have met such kind people since I've been here and that Thanksgiving didn't have to be spent alone (with a bowl of oatmeal).

To contribue, I decided to whip up that ubiquitous Southern Thanksgiving staple: Pecan Pie. I felt the need to represent the South in some way, so even though I'd never made the pie before, it had to happen. I turned to Martha for the recipe, but I've included the changes I think would send this puppy over the top.

***

Pecan Pie

Slightly adapted from Martha Stewart

Makes 1 9-inch pie

pie crust

(I used Martha's basic pie dough but it didn't quite meet my expectations. I'm still searching for the best pie dough recipe but there are plenty of good ones out there. Or you can always buy one, if crust making isn't your thang. No judgment.)

4 eggs

1 cup light corn syrup

1/2 cup packed light brown sugar

1/4 granulated sugar

4 tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 teaspoon salt

2 cups pecans, chopped

***

Start by getting that pie crust together if you're making it. roll it into a 9 inch pie dish and stick it in the fridge. From the somewhat severe/painful burn I suffered dealing with aluminum pie tins and a very hot jelly roll pan, I would suggest using a real pie dish for this recipe since the pie is pretty heavy.

could my crust look anymore homemade? Its all part of the charm...right?

preheat oven to 350F

For your filling:

In a large bowl, whisk together the eggs, corn syrup, both sugars, vanilla, butter, and salt until smooth and creamy.

Fold in the chopped pecans--they don't need to be chopped, but I found the pecan halves a big unwieldy during serving.

Pour your filling into the pie crust--you may have a little left over.

Place your pie on a jelly roll plate in case of an overflow, and bake for about 30 minutes.

Check on your crust--if its getting golden and done, cover the edges of the pie with foil (careful not to burn yourself!) and stick it back in for another 20-30 minutes (maybe longer, depending on your oven), until the middle is slightly jiggly.

Cool for as long as you can before serving, and enjoy with big dollops of whipped cream.

(1.5 cups heavy cream + 4 tbsp powdered sugar + 1 tsp vanilla = my standard and delicious whipped cream recipe. You better believe I got every last bit off those beaters as a pre-thanksgiving feast treat)

Its been a little (ok, a lot) quiet over here these last few months. I wish I could say its because I've been having a grand old time living life away from my computer, buts its actually the total opposite: I've been chained to this stupid machine for weeks on end, memorizing and studying, typing, and learning. Missing out on fall. Missing out on fun. I have stacks of Cooking Light, Glamour, and Kinfolk sitting in my room, their spines waiting to be cracked. My recipe to-do list is overflowing but all I ever have time for these days are salads and oatmeal. I stayed in town for Thanksgiving break instead of going home to my family so that I can prepare for final exams. It most certainly has not been the most fun time of my life, but its approaching its end. Finals may kill me, as will the anxiety of waiting for grades, and the inevitable crushing disappointment I will feel when those grades don't meet my expectations. But its approaching its end.

I won't be neglecting this space that much anymore though. The happiness I get from writing and posting and sharing is worth the study time it steals. I have some fun recipes lined up, holiday gift guides, and a whole lot of Nashville to share in these upcoming weeks.

In honor of Thanksgiving, today my heart is full of:

My family

There is no way I would have gotten through...well, anything, without them. They're the funniest, kindest, and most amazing people I know. Their encouragement and support is unyielding and I'm so thankful for each of them.

My soulmates.

We may be in three different states this year, but keeping in touch with them and hearing about their lives is always a highlight of my week. I miss everything about this picture, but I'm so proud of them both for working hard and achieving so much. I hope they do realize though that I'm kidnapping them and dragging them to Nashville next time I see them. I think 6 months apart has been plenty.

School.

Yes. I'm even thankful for school. I'm thankful I have the opportunity to keep educating myself, and building up for my future. This is a privilege. I forget that a lot, but its worth reminding myself that this is special, and not to be wasted.

The miscellaneous things:

Mumford & Sons

I dont want to think about where my life would be if this hadn't been playing on repeat since it came out.

Greek Yogurt

Coffee. And all caffeine, generally.

And finally, My absurd collection of fuzzy socks. For keeping me warm.

********

I hope you all have the happiest of Thanksgivings!