Pecan pie? Do you like it? If you do, you MUST make this one. Ya know, if you plan on making pecan pie. It’s INCREDIBLY rich, but sooo, delightful. The recipe comes from Cook’s Country, but I’m linking to the blog I got it from.
Best Pecan Pie Ever (at least for now)
We skipped adding the bourbon to the whipped cream, but otherwise followed the recipe. The addition of brown sugar instead of white or powdered in the cream really was a good match. As for pie crust, I used Smitten Kitchen’s all-butter pie dough. It’s my current fave, but I have no doubt that I’ll change my mind again soon. I’ve decided that pie dough preference is a very personal thing. Almost everyone has their own recipe that they swear by. I’ve yet to have a bad one, so use what you like!
Ok, back to the real news. We’re headed out of town to visit my BFF and her family, so we’re eating whatever comes up in our travels! Plus a lot of Thanksgiving leftovers. Happy Thanksgiving!
- hot turkey sandwiches, made with Chris’ leftover, awesome, pull-apart rolls
- freezer meal of veggie nuggets (we needed to finish them up, but we’re kinda over them at this point) and french fries WITH LEFTOVER GRAVY (can you tell what the star of the show was?)
- creamy lemon pepper pasta with shrimp
- turkey salad wraps for the road – I’m making it like our chicken salad with mayo, apple, nuts, parsley, a bit of lemon juice and salt and pepper. Then we’ll put some cheddar and cranberry sauce in the wraps to make it a bit more thanksgivingy.