Kill Me Now Pecan Pie

November 15, 2012

I am an unabashed sucker for the sweet n’ crunchy pecan.

Those of you who have chowed down in earnest with me (is there any other way?) know that I can eat a mess o’ ribs until the pigs come home, and I can crunch me up enough Fried Zucchini Blossoms to send me floating down a river of olive oil like Veruca Salt in a mink coat, but I am not really a dessert person.

Well…except for this one teensy tiny thing: I NEED PECAN PIE!

I don’t need a ton of it, but when my iCalendar switches over from that special time of the year we call ‘Halloween Prep, Night-of & Scary Aftermath’ into the month-long, butter-filled, eat-fest we call ‘Thanksgiving’, my mind turns to – of course, yes, yes, family, friends and whatnot, but also – Pecan Pie.

Each year, my husband is in charge of the crust-making, which I know very little about. He learned ‘crust’ from his Mama and I’m not sure there’s anyone in the world who can compete. We have long debates over Crisco v. Butter and I think one year I even put in a vote for Artisan Lard because that’s the way I am, but more often than not, the butter wins out.

Perfectly chill and cut into cubes, is there a better food product on the planet?

I always buy about 10 bags of extra pecans. I fry them up with sugar, chile powder and smoked paprika with the intention of serving my guests while dinner is cooking. I usually eat all of these myself unless my mother is in the kitchen – then she gets a few. By the time dinner is served I AM STUFFED!

As with this recipe, I think Martha is a great resource for all things Thanksgiving. With a recipe or two from Suzanne Goin and maybe a wobbly surprise from La Cucina Italiana and I think you have a phenomenal Turkey Day (TD) in your future.


Serves, as usual, me + 1/2 person


1 ‘disc’ of my husband’s pie dough rolled out and fitted into a 9-inch pie plate (like I know his top secret recipe for pie dough?!)

4 large eggs

1 cup light corn syrup (yes…sounds corny and Old School but it can’t be beat)

1/3 cup light-brown sugar

1/4 cup sugar

4 tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 tsp salt

3 cups pecan halves + a handful for adding on top (plus the 10 bags for snacking)

Unsweetened whipped cream, which makes all foods more Thanksgiving-y

  1. Preheat the oven to 375 degrees with the rack set as low as it goes (I’ve made the ‘middle rack’ mistake before…na’good).
  2. Trim the dough to about a 1″ overhang. Fold the overhang under itself to form a doubled edge. Crimp the edge with your fingertips or lightly with a fork. Transfer to the fridge. I’m happy to do this step the day before. In fact, I’m happy to make this whole pie the day before.
  3. The filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into the chilled pie crust.
  4. Place pie plate on a rimmed baking sheet. I then arrange a handful of the pecans on top to get that superific pecan-y look up there. Think Vidal Sassoon with a pair of snippers and a vision.
  5. Bake until filling jiggles slightly in the center when gently shaken. About 50 to 60 minutes. Watch carefully that the uppermost pecans brown but don’t burn.
  6. Cool pie completely in plate, 5 to 6 hours.
  7. Serve with massive amounts of fresh whipped cream for serious TD cred.

Retire until morning, or until the leftovers begin to call…Jennifer…Jennifer…that cranberry sauce would be so good right now…and all that crunchy turkey skin…bones….leftover whipped cream…it’s only midnight, girlfriend…where are you?!

Take your boots off before you come in here!

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{ 11 comments… read them below or add one }


Wish we were going to all be together for turkey day 🙁
We will miss you guys (and your delicious food)
Have some pecan pie for me!!


Jennifer Solow

I’ll miss you guys too! Never the same without my entire family in one spot.



Leaving for Hawaii in a couple of days and was resolved not to have a traditional Thanksgiving until now… Seeing that pie makes me want to stay home and cook! What are you doing to me! Thanks J! Will miss you. Have a yummy Thanksgiving. Big hugs G


Jennifer Solow

Big hugs back, G! A Hawaiian Tropic tan, some sand in you bathing suit and pineapple-inspired cocktails sounds like a mighty fine Turkey Day to me!

I’m thankful to have a ‘both-coasts’ friend like you. Here’s to a Muddy New Year!




Oh how I wish I could have a slice right now. As an ex-pat American living in the UK we just don’t do pecan pie (or pumpkin pie, which is fine by me – yuck). My Dad used to do a killer one too, and I think it was very similar to your recipe and method (although not as sassy). Ah, you are taking me back. Pecans are too darn expensive here but I will bookmark and save up anyway. Have a great TD!


Jennifer Solow

I will happily send you pecans via International FedEx claiming with all sincerity that I’m merely sending ‘bumpy-ish’ documents to my UK lawyer.

No American (no global citizen in fact) should be without the nuts they love. This is my platform and I’m sticking to it.

Send pecan address swiftly!



nan solow

Ditto to your sister’s wishes. At least I get a little “taste” of your TD by reading the blog. (Aant Sylvia is making the pecan pie for our group.)


Jennifer Solow

Nothing delights me more than pointing out that you have spelled ‘Aunt’ incorrectly. I believe this is a first in our lives as mothers and daughters. Ha!

The score:
Mother – 4,782
Daughter – 1


nan solow

Ditto to your sister’s wishes. At least I get a little “taste” of your TD by reading the blog. (Aunt Sylvia is making the pecan pie for our group.)


Jennifer Solow

Yes. Scroll down. Error caught. Revision made. Not in time though. Foul still entered on World Wide Interweb. Score remains same. Check.


Stewart Putney

Nice recipe…we stock up on pecans for pies and spiced nuts during the holidays…we lovet hem, our waistlines don’t!


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