This post has been sponsored by Oakhurst
Thanksgiving time is here! We are huge into tradition in our family. Like all the way down to who brings what to Thanksgiving dinner. Dad always makes the turkey, Mom her sweet potato casserole, I’m usually on for all the breads and Grandma brings the pie. It’s always pumpkin, apple and my favorite, pecan.
I’ll give forewarning to this recipe…while it is amazing it probably won’t taste as good as when Grandma makes it. I’m not quite sure what it is, but it always tastes 10x better when it’s made by my grandma. But this recipe is exactly what she makes (I made sure she didn’t leave any secret ingredients out) and my taste testers (dad, husband, 2 little boys) all agreed it was a winner for sharing with you all.
As far as her crust goes, it is super flaky, can be doubled and made ahead of time and stored in the freezer so you can always have pie crust on hand. It’s so good that even though I love experimenting and trying new recipes I will never deviate from Grandma’s pie crust. Now, I know there is a debate over whether you should use butter or shortening in your pie crust. This one does use shortening, but it is what I grew up with and really is fail proof. Give it a try; you might be quite surprised!
Grandma’s pecan pie is filled with both chopped and whole pecans. The dark brown sugar adds a rich caramel depth and the filling holds up and doesn’t run. Plus it keeps great for a couple days in the fridge…perfect for my day after Thanksgiving breakfast. No joke, each year, I call dibs on a slice of leftover pecan pie to take home and enjoy it the next morning. Try it this year; you’ll have no regrets!
So, with all this talk of the pie – which as you can see we take seriously in my house – everyone in my family agrees that to make it complete it has to be topped with Oakhurst Whipped Cream. I like my pie topped with a mound of whipped cream, while my husband is “cover the pie with whipped cream like it’s frosting.” Hunter likes it on the side of his pie, and Carter is all about decorating his slice with a smiley face. Regardless of how we take our whipped cream, we can all agree it has to be Oakhurst!
Oakhurst is all about helping you get ready for holiday baking. Whether it’s Oakhurst Eggnog, Oakhurst Heavy Cream or Oakhurst Whipped Cream their quality ingredients will help your holiday recipes shine. Check out more holiday recipes over at oakhurstdairy.com/holiday
Grandma’s Pecan Pie with Homemade Crust
Ingredients
Pie Crust
- 2 cups flour
- ½ TBSP sugar
- ¾ tsp salt
- ¾ cup shortening
- 1 egg
- ¼ cup water
- ½ TBSP vinegar
Pecan Pie
- 3 eggs, beaten
- ½ cup dark brown sugar
- 1 cup light corn syrup
- 3 TBSP melted butter
- 1 ½ tsp vanilla
- 1/8 tsp salt
- 1 cup coarsely chopped pecans
- 1 TBSP flour
- Whole pecans to decorate the top
Instructions
Pie Crust
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With a pastry blender (or in a food processocut in the shortening with your dry ingredients (flour, sugar, salt). It should resemble coarse crumbs.
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In a small bowl beat together your egg, water and vinegar. Add to the shortening mixture and gently stir until it forms a ball. At this point you may need to use your hands to help combine it all. Wrap your ball in plastic wrap and chill at least 1 hour. Can freeze for future use!
Pecan Pie
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Preheat your oven to 350.
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Beat together the eggs, dark brown sugar and corn syrup. Add the melted butter, vanilla and salt. Mix the chopped pecans with the flour and toss until coated. Add to your liquid ingredients, stir, and pour into your prepared pie crust.
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Arrange as many whole pecans on the top as you would like to decorate. Don’t worry too much about how the top looks as you’ll be smothering each slice with Oakhurst Whipped Cream.
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Bake at 350 for 50 minutes until set. If your pie crust starts getting too golden around the 40 minute mark you can cover just the crust with strips of foil or a pie shield. Let cool completely before serving.
