Thanksgiving was first celebrated in 1621 when the pilgrims invited the Native Americans to celebrate their first harvest.
For the Thanksgiving holiday families come together to celebrate and feast on a meal of local foods, typically roast turkey and stuffing, cranberry sauce, potatoes, green beans, sweetcorn, and for dessert pies such as pumpkin pie, apple pie and pecan pie which I offer for you here.
Photography by Jeffrey Chan.
Pecan and maple pie
Pecan pie is best made the day before you need it as this will allow time for the flavours to mingle and develop. Reheat the pecan pie in a low oven 120C for 15 minutes to warm through for serving.
- 1 blind-baked pastry crust (see shortcrust pastry recipe following)
- 250g (2 cups) pecan halves
- 60g butter, softened
- 1/2 cup packed (125g) soft brown sugar
- 1/2 tsp salt
- 3 free-range eggs at room temperature
- 3/4 cup pure maple syrup
- 1 tsp vanilla
- Set aside some pecan halves to decorate the top of the pie if you wish. Chop the remaining pecans fairly roughly and set aside.
- Preheat the oven to 180C regular or 160C fan. Before you are going to fill the piecrust, warm it for five minutes first in the oven. This will help keep the crust crisp when it is filled and baked.
- Beat the butter, sugar and salt together in a bowl until creamy. Add the eggs one by one, beating in each, and then beat in the maple syrup and vanilla. Tip the pecans into the piecrust and spread evenly over the base. Pour the maple and egg filling over the pecans. Decorate the top if you wish with pecan halves. Bake the pecan pie for about 45 minutes or until set.
- Cool the pie on a rack. Serve slightly warm or at room temperature with whipped cream or ice-cream. Pecan pie is very sweet, so I like to add a dollop of low-fat plain yoghurt to the cream to lighten it and add a sour note.
Shortcrust pastry crust for pecan pie
- 225g plain flour (can be one third wholemeal flour)
- grated nutmeg or 1/2 tsp cinnamon (optional)
- sea salt
- 110g cold butter cut into cubes
- 3-4 tbsp iced water