Pour mes lecteurs français, je n'ai pas traduit cette recette car il y a trop d'ingrédients qu'on ne trouve pas (ou difficilement) en France. Mais ne vous désespérez pas : il y a plus de bonnes recettes à venir en français bientôt !
Thank you all for you kind comments. It was a difficult week but things are slowly getting back to normal. I'm a bit exhausted, but I've been meaning to post about my very favorite thing about Thanksgiving (yes, I know, we're getting closer and closer to Christmas, but at least I'm in the holiday spirit) and that's pecan pie.
I say "Thanksgiving" or "holiday pie" instead of "Christmas pie" and that's because D. is a certifiable Grinch when it comes to Christmas (there's may even be a greenish hint to the skin that comes on towards the beginning of December, and becomes more pronounced when surrounded by shoppers "getting in the spirit"). I personally love Christmas so I don't let grinchy-ness get in the way of preparing to give presents or listening to the soundtrack of the nutcracker on repeat. And almost everyone enjoys edible presents like Clementine-Walnut Meringues, for example, or Peanut Butter Chocolate Balls (and more ideas on that to come). But Christmas, like Thanksgiving, is often about eating good food at home with family, and this pecan pie could certainly fall into that category.
It's simple to make, can be made ahead of time and is oh so yummy!
1 pie crust
2 cups (250g) pecans coursely chopped, plus 10 whole for decorating the top
3 large eggs
1 cup (215g) light brown sugar
1 cup (2 dl) dark corn syrup (yes, I know, corn syrup is bad for you, but this is only recipe I ever use it in so I let myself splurge. It makes the consistency so perfect!)
5 Tbsp (70g) melted butter
1 tsp vanilla
1 Tbsp dark rum
1/2 tsp salt (unless you used salted butter, in which leave out the salt)
Preheat the oven to 375F (190C) and spread out the chopped pecans on a cookie sheet. Toast the pecans in the oven until golden 5-10 minutes, stirring occasionally.
Whisk the rest of the ingredients together until well-blended. Stir in the toasted pecans. Warm the pie crust in the oven until hot to the touch (a couple minutes, no more). Pour in the filling and arrange the 10 whole pecans on top in the pattern of your choice. Bake 35-45 minutes, until the edges are firm and center is set but still a bit quivery (it will continue to harden as it cools). Let stand for at least an hour or more before serving to allow it to set completely. Serve warm with ice cream or whipped cream.