Pecan pie is truly a beloved dessert, and it’s a tradition we will definitely be serving with love this Thanksgiving. We hope you’ll try our recipe from the Watkins cookbook this year!
Tip: get a head start and assemble the pastry this weekend. For the crust, we recommend making 2-3 days in advance and storing airtight in the refrigerator. Enjoy!
- 1 cup/250 mL all-purpose flour
- 1/3 cup plus 1 tbsp/100 mL shortening
- 1/8 tsp/0.6 mL salt 1/3 cup/80 mL cold water
- 1/2 tsp/2.5 mL Watkins Original Double Strength Vanilla Extract
Mix flour, salt and shortening. Stir extract into water; add to flour mixture. Mix until dough forms a ball. Roll dough on floured surface. Put pastry into a 9-inch/23-cm pie pan. Flute edges.
- 3/4 cup/180 mL Homemade Maple Syrup (see recipe below)
- 1/4 cup/60 mL light corn syrup
- 2/3 cup/160 mL sugar
- 1/3 cup/80 mL melted butter
- 3 eggs 1/2 tsp/2.5 mL salt 1 cup/250 mL chopped pecans
Heat oven to 350°/180° C. Beat the syrup, sugar, butter, egg and salt in bowl with mixer until smooth. Stir in pecans. Pour into pastry-lined pie pan. Cover edge of crust with foil to prevent excessive browning. Remove during last 15 minutes of baking. Bake for 40 to 50 minutes or until set. Cool 15 minutes. Drizzle Chocolate Icing (below) over the top.
Homemade Maple Syrup
- 1 cup/250 mL packed brown sugar
- 1 cup/250 mL granulated sugar
- 1 cup/250 mL water
- 1/8 tsp/0.6 mL salt
- 1/2 tsp/2.5 mL Watkins Maple Extract
Combine sugars, water and salt in saucepan. Bring to a boil. Remove from heat and add the maple extract. Cool.
- 1 tbsp/15 mL Watkins Baking Cocoa
- 1 tbsp/15 mL powdered sugar
- 1 tbsp/15 mL shortening
Melt shortening in microwave. Stir in cocoa and sugar until smooth. Cool until it thickens. Drizzle over top of pie.