In case you didn’t already satisfy your sweet tooth. We were on the road over the holiday weekend to visit family and friends for Thanksgiving. Because of that travel, I was up in arms over what foods I could bring. I opted to contribute a brie cheese with fresh pears and crackers for our Thursday Thanksgiving. Time for some homemade pecan pie.
Homemade Pecan Pie
For our Friday Thanksgiving (yes, two meals this year!) I made cranberries and a homemade pecan pie once we arrived at our final destination. While I’m definitely not one to turn down brie – the showstopper was definitely the pie.
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In junior high I learned to make pies and started a tradition of bringing them on Christmas day. It’s been a few years since I’ve made one, mostly due to moving and having to travel the last few years for the holidays.
As always I made a homemade crust, this time with half white flour and half wheat flour. The recipe itself is from the Betty Crocker cookbook. Pecan was also my grandpa’s favorite pie so it holds special memories for me.
Homemade Pecan Pie
Of course, no photo will do justice. The pie was scrumptious. When I went back for seconds I had no regrets after having run 13.1 the same week. I plan on doing some cross-training cardio work and taking three yoga classes this week, to burn off the pie and then some.
I hope this post inspires you to try baking homemade pecan pie. It’s really easy and if a 13-year-old can do it, I’m confident anyone can! If you are intimidated by making your own crust you can buy a pre-made or frozen crust. Pecan pie can be expensive to make, as the price of nuts per pound has risen in recent years.
Making this special pie just once a year is a real treat. I enjoy it more when I only have it once a year. It’s also very rich so beware! A small slice can go a long way. I usually am able to make two pies from one bottle of Karo syrup.
Did you manage to work out over the holiday weekend?