I need to share something – you are welcome to jump past this point if you don’t feel like listening and are instead simply interested in feeling out the recipe for this heavenly pecan pie for your Thanksgiving spread.
Last week sucked. You can probably make a pretty accurate assumption as to why I say that, but I’m not here to add to the amount of commentary that has already been said – I think many people have already shared in accurate terms how I feel about things. What I am here to share is that now more than ever, I am so excited to have my own little space here on the interwebs. For me, this is my own little spot to share what inspires me while giving you a (literal!) taste of what my culture that I am so proud of is all about. I’ve always believed that nothing brings people together more than food. Many of our favorite moments in life involve food – from birthdays, to girls nights, coffee dates, Thanksgivings and Christmases, and to the little moments spent in the kitchen with those who know us best. Not that I’ve ever been the beacon poster-child for Indian culture, but being able to learn about my culture through the spices in the kitchen and being able to share with y’all where certain dishes come from, posting about certain celebratory treats, and simply being able to teach how to incorporate global flavors into more familiar favorites has been my own way of connecting with my culture. I like to think that this has all been my way of sharing something that is unfamiliar to many and maybe attempting to make it all more of a norm.
I like to believe that my and everyone’s cultures are welcome here, and it is my hope that we use recent events as a reminder to be kind to those around us while welcoming everyone and their differences with open arms – because that is truly what makes us great.
This is why I’m sharing a recipe for a pecan pie today. There’s no twist to it today, it’s just a classic pecan pie. My reasoning? Because a part of my culture is also being an American and what is more American than a pie that celebrates what may be one of the best holidays of the year? I hope that during this Thanksgiving, you use the time spent with family to reflect on all you have to be grateful for and sharing merry cheer with those who need it most. Happy almost Thanksgiving! (:
- 1 1/2 cups of shortening
- 3 cups of flour
- 1 egg, beaten
- 1/4 tsp salt
- 1 tbsp white vinegar
- 4-5 tbsp cold water
- 4 cups pecans
- 1 cup good maple syrup
- 3/4 cup brown sugar
- 1 tbsp molasses
- 1/3 cup bourbon
- 1 tbsp orange zest
- 3 eggs
- in a large mixing bowl, add the shortening and flour and salt. using two knives, cut the flour into the shortening until mixture has pea-sized lumps and is combined. add the egg, vinegar, and 4 tbsp of the water - combine using your hands until the dough comes together. if the dough is too dry, add the additional tablespoon of water. form two dough balls and wrap in plastic - set in fridge for thirty minutes.
- in the mean time, heat oven to 350 degrees F. line a baking sheet with parchment paper and spread the pecans into one even layer. bake for about 10-15 minutes until nuts start to turn golden brown.
- in a medium sized stove top pot, add the maple syrup, brown sugar, and molasses. on medium heat, stir the mixture until the brown sugar has dissolved. remove from heat.
- add the bourbon and orange zest and stir to combine. let the mixture cool. once the mix has cooled down add the three eggs and stir until mixture is combined.
- once pecans have cooled, take 3 cups of the nuts and roughly chop into small pieces. set aside.
- remove pie crust from fridge. roll out to about 1/4" thick and press into a pie dish/ blind bake for approximately 10 minutes until the dough has lightened in color. (*if you want to create a decorative leaf crust, use extra dough scraps and leaf cookie cutters to create mini leaves - set these aside)
- place chopped pecans into the cooked pie crust, then arrange the full piece pecans on top - in a pattern or scattered. pour over the maple bourbon mixture. place in 350 degree F oven and bake for 40 minutes - adding the leaves onto the pie for the last 10-15 minutes. when finished baking, a knife should come out clean.
- serve pie warm or at room temperature. enjoy!