This year for Thanksgiving, I volunteered to bring a pecan pie and while this one is super easy and tasty, I decided the "food holiday" should be celebrated with a made from scratch pie. It's another Ree recipe from her holiday cookbook. The brown sugar addition to this pie over my original makes it very rich and delicious.
This picture at this link shows pecan halves in the pie, but Ree actually uses a heaping cup of finely chopped pecans. Really just a matter of preference, but I did like the chopped pecans.
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