Pecan pie or pumpkin pie? Which would you choose?
Pumpkin is a bit of a spotlight hog this time of year. From pumpkin spice lattes to pumpkin bread and everything in between, pumpkin is the reigning queen. Then along comes Thanksgiving, and we all bow to her mightiness when it comes to pie. Which is fine, if you're pleased with pumpkin. Personally, I'm more of a pecan kind of girl.
Pecans are just as seasonal, and while they may not be as sexy as the plump pumpkin, they are delicious and nutritious in their own right. I love the sweet combined with the salty, all wrapped up in a delicious pecan pie. The only problem -- there are so many delicious ways to make one. Here are a six of the most scrumptious pecan pie recipes you can imagine.
I shared this recipe last year, but it's worth sharing again because it's that good. Easy, accurate, and amazing, I can't even begin to count the number of times I've made this recipe. If you're new to pecan pie, it's a great one to try for beginners.
Pastry crust for a 10-inch pie
(I use a frozen one, but you can make your own if you like)
1 cup sugar
1/4 cup light brown sugar, packed
1/4 cup flour
1/4 teaspoon salt
3/4 stick unsalted butter, melted
1 teaspoon vanilla
2 cups coarsely chopped pecans
1 cup chocolate chips
Whipped cream or vanilla ice cream for topping
Preheat oven to 400 degrees and place pie dough in pan.
Whisk the eggs together to blend, add in sugars, flour, and salt, and whisk until smooth. Then add the melted butter and vanilla.
Stir in pecans and chocolate.
Pour into the prepared pie shell and bake for 15 minutes. Reduce the heat to 350 degrees and continue baking until the filling is set -- about 30 minutes longer.
This recipe from Paula Deen calls for some of the good stuff -- bourbon. A slice of the pie with a little shot certainly hits the spot after a long day with relatives.
Yay for the yams, which pair
perfectly with the pecans in this decadent pie.
Here's another great recipe that gives you an excuse to bring out the booze (note: Kahlua in coffee is divine). Not only that, but this pie is packed with amazing flavor and will fly out of the pan.
Of course, there has to be one
with bacon. In this case, it's really a good thing too, and the bacon does in
fact make it better.
This is my favorite recipe second only to the aforementioned chocolate pecan version. When I have my way -- I have a slice of both.
Do you prefer pecan or pumpkin pie? What's your favorite way to make pecan pie?