Love It: Pecan Pie
Inspired by the recipe card we framed for Mom last week, we're keeping things sweet and simple today: a delicious pie recipe, a sweet story and a beautifully set table. All from our Head of Product, Julia.
I'm a proud, homesick Texan and our official state pie is pecan. When I'm home in Houston, there's nothing better than a slice of Goode Company's famous Brazos Bottom Pecan Pie, but eight years living in DC as a TexPat has forced me to master my own homemade pecan pie. All my friends have come to expect heaping slices of ooey-gooey pecan pie at the end of our annual pre-Thanksgiving Friendsgiving celebration, and I'm excited to share this foolproof recipe to help you win the hearts (and tummies!) of friends and loved ones this holiday season.
I grew up hearing my dad preach, "I've never met a pie I didn't like" as a proverbial truth. I hail from a family full of food lovers and excellent chefs, but our family's gold standard for pecan pie has always been Goode Company – who would dare compete with perfection? Living in DC (a pecan pie wasteland!), I was forced to go where no Lovett had gone before – the kitchen to test my hand at my own pecan pie. I was like Goldilocks experimenting with pecan pie recipes that were merely meh – too sweet, too runny, too gelatinous – before finally I discovered one that was "juuuuust right". I discovered my trusted recipe in Cook's Illustrated's All-Time Best Holiday Baking special issue my cousin Laura gifted me a few years ago, and it's gold.
- 6 tablespoons unsalted butter, cut into 1-inch pieces
- 1 cup packed (7 ounces) dark brown sugar
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup light corn syrup
- 1 tablespoon vanilla extract
- 2 cups pecans, toasted and chopped fine
- pie crust of your choice
How to make it:
- While the pie shell is baking, melt butter in a heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, making sure the water doesn't touch the bottom of the bowl.
- Off the heat, stir in sugar and salt until butter is absorbed.
- Whisk in eggs, then corn syrup and vanilla until smooth.
- Return bowl to saucepan and stir until the mixture is shiny, hot to the touch, and registers 130 degrees.
- Off the heat, stir in pecans.
As soon as the pie crust comes out of the oven, adjust the oven rack to the lower-middle position and reduce oven temperature to 275 degrees. Pour pecan mixture into the pie crust. Bake for 50-60 minutes until the filling looks set, but yields like gelatin when gently pressed with the back of a spoon. Rotate the pie halfway through baking. Cool, and serve!
And now: the table!
We wanted things to feel polished but welcoming so we mixed it up with lots of different pieces. We selected a combination of red and blue pieces with different (but not competing) prints and textures. And we got it all at Anthropologie! We went with these plates, these plates and these plates. We layered in these napkins, these glasses, and these measuring cups.
The key to having it look interesting and not CRAZY is to stick to one or two colors, and to use a combination of patterned pieces (like that beautiful red and white printed plate) and clean pieces (like the simple white plates and the plates with the thin blue trim).
And, of course, it's all in the details: a special glass, pecans on the table, a bright kitchen timer.
Please, enjoy! Don't forget to share photos with us on Instagram of your most frameworthy holiday decor and desserts.