“But I would be proud to partake of your pecan pie. Pecan piiie.”

I love When Harry Met Sally. Such a well written movie and Nora Ephron was a genius. She was a brilliant writer and had a great outlook on life. There is a scene where Harry and Sally go back and forth repeating funny lines like, “Waiter, there is too much pepper on my paprikash” and “Pecan piiie.”

For Thanksgiving, I decided to make a pecan pie due to the surplus of pecans in my parents’ kitchen. I searched online for awhile until settling on Epicurious’ recipe and I am so glad I did. It had the perfect crust and a chewy, crunchy center. I would definitely make it again.

I am a homemade crust person, but no judging if you use store bought. Although, if you can make scones, you can make homemade dough. Top with a little redi-whip and you’ve got the perfect holiday pie.

And of course, a photo of Jack. The holidays can be exhausting.

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Pecan Pie via Epicurious 


  • 1 1/4 cups all-purpose flour
  • 1 stick cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 3 to 5 tablespoons ice water

Blend together flour, butter, and salt in a bowl with your fingertips just until mixture resembles coarse meal with some roughly pea-size butter lumps.

Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated.

Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.

Turn out dough onto a lightly floured surface and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.


  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 3/4 cup light corn syrup
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups pecan halves

Preheat oven to 350°F

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes.

Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake until filling is set, 50 minutes to 1 hour. Cool completely.

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