Thanksgiving is only a couple days away ya’ll, and in the last week or two I’ve posted some recipes for Thanksgiving side-dishes that are SO true to my Texas heritage. There were a few things you could be certain of when my family got together for Thanksgiving. 1) someone was going to get their feelings hurt about something 2) There was always going to be a football game (or two) on TV 3) the women were all combing the newspaper for the best deals on Friday and 4) we would have lots of delicious great food to choose from. After all, unlike me, my mom was by far the very best cook in Texas. As I look back on those great memories, I can recall all the other Thanksgiving celebrations we attended and it was so funny how there were always arguments and great discussions about who made the “best.” Every family had their opinion of the “best” recipe for all those traditional foods and here in the Republic of Texas, I know of some knock down fights over who’s momma made the best pecan pie. So strap on your helmets and pre-heat the oven because here we go! This is, by far, one of the best recipes ever!!!
Anybody who’s spent time in Texas can’t help but notice there are pecan trees in “purt near every river or creek bottom.” Even out in West Texas where they have to flood irrigate, you’ll see row after row after row of pecan trees. So let’s embrace the National Nut of Texas…and I’m not talking about Kinky Friedman…and make a pie out of it.
Here’s what we’ll need:
This is Texan style, so you’ll need a for real cast iron skillet (10″)
- A store-bought piecrust (unless you make your own, in which case…make one)
- 1 tablespoon powdered sugar
- 4 large eggs
- 1 1/2 cups light brown sugar
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/2 cup chopped pecans
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- 1 1/2 teaspoons bourbon
- 1 1/2 cups pecan halves
Preheat oven to 325. Put the crust into the skillet then sprinkle it with powdered sugar. Whisk eggs in a large bowl until they’re kind of foamy then add in the brown sugar, butter, sugar, chopped pecans, flour, milk, and bourbon and whisk together. Pour mixture into piecrust, and then cover the top with pecan halves. Bake at 325 for a half hour, then reduce oven temperature to 300, and bake for another half hour. When the timer rings, kill the heat and let the pie stand in the oven (with the door shut) for another 3 hours. Then……….ENJOY! And, don’t forget the Bluebell Homemade Vanilla ice cream to scoop on top!! Now, this is Texas style eating at its best.
I hope all of you have a wonderful Thanksgiving weekend with family and friends enjoying the old or making new Texas traditions. Thanksgiving weekend brings a lot of travel, so be safe out there on the road. At PPL Motor Homes, we will be closed Thursday thru Sunday for this Thanksgiving weekend so our PPL family will have time to make memories with their own family and friends. We will be closed at both locations, but our website is always open for your shopping convenience.