Each year for Thanksgiving I make one of my favorite pies (to be honest it's the only time of year I make it). I'd never had Pecan Pie until I met my husband. Since he's from Texas (and the state tree is the Pecan Tree) he introduced me to Pecan Pie.
Most pecan pies you find in restaurants are full of the sugary filling and have very few pecans. I love this recipe because of the ratio of pecans to filling. The crust is also perfect - flaky and tender.
This recipe comes from one of my all-time favorite cookbooks:
The recipes in here aren't "quick and easy". For example, the pie crust recipe takes a couple hours. You make the crust, chill in the fridge for at least 30 minutes, let rest on counter for 10-20 minutes, roll out crust and flute edges, refrigerate for 40 minutes, freeze for 20 minutes, bake for 17 minutes with pie weights, and bake for 9 minutes without pie weights. I know, it seems like a lot, but once a year it's definitely worth it!
The two of us ate the entire pie in 3 days, but if you would have been here we would have given you a slice :)
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