Toasted Pecan Pie with Homemade Whipped Cream
Thanksgiving is next week, can you believe it? This year has absolutely flown by, and the fall has been on extra warp-speed. I’m okay with it, though. I love fall and the coziness and warmth of the holiday season. I’m looking forward to spending Thanksgiving morning watching the Macy’s Thanksgiving Day Parade with our kiddos, while preparing yummy food for our big dinner at my sister-in-laws.
We don’t typically post two recipes in a week, but I know a lot of us are in Thanksgiving-menu mode, so I wanted to be sure to share this one far enough in advance, because trust me, you’re going to want to add it to your list. And our Crockpot Bison Tacos recipe will be super helpful next week while you’re focused on Thursday’s big meal; one less dinner to stress about. 😉
If you’ve never tried pecan pie, I highly recommend it. It’s sweet, nutty, and full of ooey gooey goodness. Everyone needs a little pecan pie in their life sometimes. Top it off with a dollop of fresh, homemade whipped cream and you will be in Thanksgiving heaven.
The first time I made pecan pie was also the first time I tried pecan pie. It’s one of Aaron’s most favorite desserts, especially around the Holidays, so about 4 years ago when I was making the Thanksgiving dessert list, he mentioned pecan pie. I had never tried it before because honestly it kind of grossed me out; I just assumed it was like fruit cake, always around for parties but never actually eaten. I decided to try to make one for him, though, and I’m so glad I did! Love at first bite!
Now I make pecan pie every Thanksgiving and Christmas. It’s definitely an indulgent treat, so if you’re looking to save on calories/sugar, this isn’t the recipe for you. But if you want a sure crowd-pleaser, this will be a great choice!
I’ve tried a few different recipes over the last couple of years, and last year I finally perfected it. I’ve adapted Guy Fieri’s Southern Pecan Pie recipe that’s on the Food Network website. I use the same ingredients/ratios that he does, but I do 2 things differently: first, I toast the pecans in the oven first, which really enhances their flavor and aroma, and then I also brown the butter, which adds a depth and nutty complexity to the flavor and elevates the whole thing.
As I mentioned in my Homemade Oatmeal Cream Pie cookie recipe, browned butter is A.M.A.Z.I.N.G. It tastes so so good in baked goods, and it only takes about 5 minutes or so to do it. Browned butter also smells incredible, and you’ll be able to detect the smell as it’s baking. It’s my favorite baking trick to use.
I’m not listing a pie crust recipe, because, to be honest, I’m not a big fan of pie crust. I love pie, but the crust is usually my least favorite part, and I’m super picky about the ones I do like. I’ve tried making my own before, and I just didn’t like the taste, texture, or the high-maintenance of it, so I buy the pre-made raw ones that you unroll and form in your pie pan. There are several brands that make all-natural or organic versions; my personal favorite is the Simple Truth organic one. Use whichever one you prefer though, or make your own pie crust if that’s your thing.
Homemade whipped cream is THE BOMB. If you’ve never made it or tried it, YOU NEED TO. It is so so easy, and once you try it you will never want those cans or tubs again! I make mine sweetened, because, sugar. 🤷🏼♀️ I could literally just eat it by itself with a spoon. And in full discretion, I’ve totally done that before. It’s okay, this is a judge-free environment.
As I’ve mentioned before, I’m not a big fan of having to scroll miles down the page to get to a recipe, so as promised, I’m going to list it now. For a more in-depth and detailed explanation of how to make this pie and the whipped cream, keep scrolling after the recipe for pictures and more how-to’s.