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Whew! We're getting close to Thanksgiving and if you are hosting this year, the pressure is on to have everything ready, the house cleaned, menu planned, maybe some Christmas decorations up...you know the drill, lots of lists, shopping, and more lists of all of the things that need to get done. And on top of all of this, you want to have something amazing to serve your guests. This is no ordinary pecan pie, it is truly the best pecan pie. So make this pecan pie and maybe this brown butter pumpkin pie and call it a #thanksgivingwin.
To start this pie, you need a good crust. I have been having really good luck with this never fail pie crust recipe, but I use half butter and half palm oil shortening instead of all butter for a flakier crust. This is a great crust recipe. My husband keeps going on about how good it is and he should be a food critic. If he says it's good, it's really good.
This pecan pie recipe is really simple to make (like most pecan pie recipes). You just mix everything together and pour it into your pie crust then bake. What sets this recipe apart, is that I use half maple syrup and half corn syrup instead of all corn syrup making it so flavorful.
I don't even know how to describe how good this pie is. Buttery, caramelly, with a perfect texture balance between the sugary filling and the pecan layer against a flaky, salty crust. It's perfection.
The Best Pecan Pie
Ingredients: 1 unbaked pie crust 1/3 C. granulated sugar 1/3 C. packed light brown sugar 1/2 C. light corn syrup 1/2 C. maple syrup 5 Tbsp. unsalted butter, melted 3 eggs, beaten 1 tsp. vanilla 1/4 tsp. salt 1 1/4 C. pecan halves 1. Preheat oven to 350 degrees F. 2. Whisk ingredients together to combine and pour into unbaked pie shell. 3. Bake 45-50 minutes until crust has browned and filling has set. You should be able to pick up the pie and gently move it from side to side without it jiggling too much when it is set. If needed, add a few more minutes until it is set. 4. I use a pie shield, but you can make foil pie shields to cover the crust edges and protect them from over-browning and leave them on for most of the baking time. 5. Let pie cool before serving. Serve with whipped cream and enjoy!
This is the palm oil shortening that I use. I have purchased it at Kroger, although the amazon price is comparable. This is the same pie shield that I use. It works great and is so easy to set on the crust and not have to worry about over-browning. I think I paid about the same price in the grocery store for mine.
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One of my favorite things that I look forward to at Thanksgiving every year is oyster stuffing. I love good homemade stuffing, oysters or not, but when you add oysters its a whole new level of deliciousness.
I use a baguette to make this dish because the bread texture works really well for soaking up broth and baking into delicious stuffing. I cut the bread pieces kind of big because it's easier than cutting them smaller, but you can cut them smaller if you like. Also, you can cut the bread the day before and let it sit in a bowl in the open air to dry out a little, making it perfect for adding to stuffing.
I know that oysters can be hard to find this time of year and they can be a budget buster. I can't tell you how many times I have run from store to store the week of Thanksgiving only to find that oysters were sold out everywhere I looked.
Here is a tip I learned from my mother-in-law that will save you time and money. You can buy oysters on sale and freeze them. I have several pints in my freezer that should get me through the holiday season. I just put the whole container in the freezer when I bring them home from the store. If they expand and pop open simply put them in a ziploc bag when thawing in the fridge. I put them in the fridge a day or two to thaw before I will need them for a recipe. 
Servings: 8
Ingredients: 2 ribs celery, diced 1 onion, diced 1/2 cup butter (1 stick) 1 tsp. dried parsley 1/2 tsp. poultry seasoning 1/4 tsp. rubbed sage (if you have fresh, just mince a sage leaf) 1/4 tsp. pepper 1 baguette, cubed 2 eggs, beaten 1 1/3 cup vegetable or chicken broth 1 pint fresh oysters, drained and chopped Directions: 1. Preheat oven to 350 degrees F. 2. In a skillet, saute celery and onion in butter until golden and tender. Move to a large bowl. 3. Add parsley, poultry seasoning, sage, pepper, and bread cubes to the onion mixture. 4. Mix eggs, broth, and oysters then add to the bread mixture. Stir to combine. 5. Spoon into a greased (I use butter) 2 qt. baking dish. Cover with foil and bake for 20 minutes. Then uncover and bake for an additional 10-15 minutes until golden brown.
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Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures. 
Still Goldens, Southern, IL
 Fan Favorites
The Best Dry Brined Turkey with Citris and Fresh Herbs
 Dehydrating Pears and Apples in the Instant Pot Duo Crisp
 
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