I'm hosting my first Thanksgiving this year, and while I'm making every effort to be the perfect host, I have a feeling I might ruffle a few feathers – because I'm officially replacing a trusted family recipe with Joanna Gaines' pecan pie.
Trust me: I don't mess around when it comes to pecan pie, and I've given this decision some serious thought. The fact of the matter is, I'm ready to add something new to my Thanksgiving menu – and just like my family's own formula, I know that Joanna's is a time-honored recipe (and I'd say it's even more delicious. Sorry, Grandma.) It's even better served up in this stunning scalloped baking dish from Magnolia.
As soon as the recipe was shared by Magnolia Table, I just knew I had to try it. I've spent plenty of time browsing the kitchenware in Joanna Gaines' new cooking show – and now, I can finally recreate one of her signature holiday dishes. It feels a little like getting an invite to the Gaines' Thanksgiving, and I'm not wasting that kind of opportunity.
So, while I'm busy working through my Thanksgiving checklist I'll be spending most of my time in the kitchen, making like Joanna Gaines and perfecting her pecan pie recipe, using her Magnolia laurel green mixing bowls and adding some ceremony by serving it up with her vintage-style pie server. Here's exactly how to make it – just in case you'd like to shake up a few family traditions, too.
Magnolia's Heirloom Garden Scarlett Rolling Pin is a pie-making essential
Joanna Gaines' Pecan Pie Recipe
Ingredients
- 1 cup packed light brown sugar
- 1 cup light corn syrup
- 3 tablespoons salted butter, melted
- 3 large eggs
- 2 teaspoons ground cinnamon, plus more for serving
- 2 teaspoons ancho chile powder (you can pick this up at Walmart)
- 2 cups coarsely chopped pecans
- 1 unbaked deep-dish pie crust, or a 9-inch store-bought, deep-dish version
- Homemade whipped cream, or good-quality store-bought whipped cream
Method
- Preheat your oven to 350°F and lay out your pie crust in your chosen pie dish.
- In a large bowl, whisk together the butter, brown sugar, and corn syrup.
- Whisk the eggs into this mixture, then whisk in the cinnamon and ancho chile powder.
- Stir in the pecans, then pour the mixture into your pie crust.
- Bake for about 1 hour, or until the filling puffs around the edges and is nearly set in the center. According to Joanna, a knife inserted around 2 inches from the center should come out clean.
- Cool the pie on a wire rack, then serve (at room temperature or slightly chilled) with a dollop of whipped cream dusted with cinnamon. The covered pie can be stored in the refrigerator for up to 2 days.
Shop Joanna Gaines' Pecan Pie Essentials
It's no surprise that Joanna's exact pie dish flew right off the shelves – but this handsome set is a wonderful alternative. It's a rustic take on the beloved scalloped decor trend.
Every Thanksgiving pie deserves to be served in style, and this pie slice is the perfect tool – I love the delicate cutout details and the ornate handle.
If you add some forest green pie dishes to your bakeware collection, you might as well complete the look with these handsome mixing bowls – especially since they're on sale right now.
I'm constantly inspired by Joanna Gaines, but she's perhaps my biggest source of wisdom when it comes to Thanksgiving this year: I'll definitely be investing in some of her favorite green and white vintage tableware, too.
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