Hey you guys!! Are ya’ll ready for some celebrations?
I know, I know…it’s been a roller coaster these past few months. This year has been like no other and I know we are all in need of some nostalgic treats that will make celebrating the holidays that much better.
Our Canadian Thanksgiving is coming up very soon and, for some of us, 2020 might look different. If you have a large family or are used to celebrating in a grand style, you may be setting a smaller table this year. But that doesn’t mean that your celebrations shouldn’t be magnificent, right?
I don’t know about you but my Thanksgiving table is always full of our most favourite things and it always includes some kind of pie…pumpkin pie, apple pie, sweet potato pie or the ever-so-glorious pecan pie.
Well, when the folks over at Williams Sonoma asked me if I could recreate a pecan pie for Thanksgiving and share it with my followers, I was so excited. And, to give me some inspiration, they sent me some of their gorgeous holiday items for me to create my Thanksgiving feast.
As you can see below, they included one of their incredible aprons (so thick and sturdy – just the kind of apron I need when I’m working in the kitchen!), a few of their autumn spatulas (so cute, right??), their signature autumn pie crust cutters, a stunning deep-dish embossed pie plate and “pecan pie in a jar”! You can only imagine how happy I was to open this box
For those of you who have been following me for the past few years, you know that I am a culinary instructor and I teach people how to create their own food in the comfort of their own homes. But, what I have learned over the years is baking is the one thing that intimidates many of you. So, I thought that this would be a perfect opportunity to show you how to get in the kitchen and make a sweet treat for the holidays with zero stress.
What I’ve done below is given you a few options to make your own Thanksgiving pecan pie. If you are a “newbie” in the kitchen, I encourage you to start easily. With Williams Sonoma’s beautiful pie plate and their pastry cutters, you can make a beautiful pie using store bought pastry (in the freezer section of your local grocer) and Williams Sonoma “pecan pie in a jar”. If you would like to step out of your comfort zone, why not try making your pastry from scratch this year? I have an easy – I will even go as far as calling it fail-proof – pie dough on the blog (you can find the recipe here). It is a big batch pie dough recipe which is wonderful because you can freeze the unused portions for another time and you will also have a ton of extra dough to play around with – those pastry cutters are so much fun!! Then, you can simply pour in Williams Sonoma’s pie in a jar and bake it up to perfection.
And, finally, if you want to try your hand at “pecan pie from scratch” you will find a recipe for the whole thing below – from start to finish! And, when it’s baked up in this pretty dish decorated with these cute little autumn decorations, you will have everyone at your table cheering you on!
Just remember that this filling is going into a deep dish pie plate. If yours isn’t deep dish, you can add whatever filling doesn’t fit in your pie plate into a sauce pan, add some cut up apples and cook until soft…like magic, you have a pretty epic topping for ice cream!! Wooohooo!!!!
Heck, why not make a few of these pies (since you’re going to look like such a pro with all of these beautiful pieces) and deliver them to your neighbours? I can just see “Front Porch Pie Deliveries” trending this Thanksgiving holiday season, can’t you?
*although this is a sponsored post/ad, all opinions are my own.
Classic Pecan Pie with Williams Sonoma
- 2 portions of my Big Batch Pastry Dough (hyperlinked above) or 2 frozen store-bought pastry shells
- All-purpose flour for dusting
- 2 ½ cups pecan halves divided
- 4 large eggs
- 1 cup brown sugar
- 1 cup corn syrup
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F. If using homemade pie crust, lightly dust a clean work surface with flour, and roll dough into a 14-inch circle (if using store bought, place both pastry shells on top of one another - you'll need the extra pastry to make cutouts - and roll out as above). Fit circle into a 9-inch deep dish pie plate being careful not to stretch dough too thin; cut excess pastry dough (saving to create additional decorations if desired), create an edge and decorate to your liking (the design in this recipe was created by pressing a crimped roller along the edge; you could also use a pinch technique). Transfer to freezer until firm, about 15 minutes.
- Remove 1 ¼ of the pecans and set aside. Coarsely chop the remaining 1 ¼ cups pecans; set aside. In the bowl of an electric mixer, combine eggs and sugar and whisk to combine; add corn syrup and vanilla and whisk until light and airy. Add chopped pecans and stir; then pour into prepared crust. If you are using the excess dough for additional leaf decoration, roll out the pastry (being careful not to over-work the dough) and cut out with the Williams Sonoma autumn pastry cutters.
- With the remaining 1 ¼ cups pecan halves, place them decoratively on top of pie. Place leaf cutouts (if using) on top of pie and bake until crust is golden and filling is firm, about 70-90 minutes (if the pecans are browning too quickly, tent the pie with a piece of foil).
- Cool completely before slicing.