Thanksgiving Dessert Guide

We can't wait for the big meal, and the best part? Dessert. 

Ingredients: 48 1.75-inch premade miniature tart shells 1/3 cup granulated sugar 1/4 teaspoon salt 1 1/2 teaspoons homemade pumpkin pie spice 1 large egg 1 cup pure pumpkin puree 1 teaspoon pure vanilla extract 1 5-ounce can evaporated milk (this is the small can) whipped cream or Cool Whip Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla,and evaporated milk. Beat until well combined and smooth. Line mini tart shells on prepared baking sheet. Using a small cookie scoop (2 teaspoons), fill each mini tart shell with pumpkin pie filling Carefully transfer pan to preheated oven and bake for 15-17 minutes or until shells are golden and the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack. If desired, top with freshly whipped cream or Cool Whip.

Ingredients:

48 1.75-inch premade miniature tart shells

1/3 cup granulated sugar

1/4 teaspoon salt

1 1/2 teaspoons homemade pumpkin pie spice

1 large egg

1 cup pure pumpkin puree

1 teaspoon pure vanilla extract

1 5-ounce can evaporated milk (this is the small can)

whipped cream or Cool Whip

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla,and evaporated milk. Beat until well combined and smooth.

Line mini tart shells on prepared baking sheet. Using a small cookie scoop (2 teaspoons), fill each mini tart shell with pumpkin pie filling

Carefully transfer pan to preheated oven and bake for 15-17 minutes or until shells are golden and the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.

If desired, top with freshly whipped cream or Cool Whip.

Brown Butter Apple Tart with Cornmeal Crust serves 16 This recipe was my first attempt at this technique for the dough. I usually am pretty dedicated to my food processor technique, but found this simple approach made for a nice crust. Owing to the cornmeal, things aren’t totally flaky, but the rustic crust is toothsome and buttery. for the dough 1 1/4 cups all-purpose flour 1/4 cup cornmeal, fine or medium grind 1 tablespoon plus 1 teaspoon granulated sugar 1/4 teaspoon sea salt 8 tablespoons butter 3 – 4 tablespoons ice water for the filling 3 – 4 large, crisp apples, cored and cut into 1/4 inch slices 2 tablespoons butter, browned 1/4 cup sugar zest of 1 lemon 1/4 teaspoon sea salt 1/4 teaspoon freshly grated nutmeg for the glaze 1/4 cup freshly squeeze lemon juice 1/4 cup sugar pinch sea salt Set out the butter to soften while you gather your ingredients. In a small bowl, combine the flour, cornmeal, sugar, and sea salt. Turn out onto a clean work surface and gather mixture into a circle. Slice the butter, and place all over the flour mixture. Using the base of your palm, push the butter into the flour and then flip back up with the pastry blade. Repeat until the butter is well incorporated. Next make a well in the center and drizzle in the water, turning dough to incorporate. Continue slowly adding water until the dough mostly holds together. Form dough into a disc, cover with plastic, and refrigerate for 30 minutes or longer. Preheat oven to 400 degrees F. Prepare the filling by tossing the apple slices with the brown butter, sugar, lemon zest, sea salt, and nutmeg. Set aside. Cut out a parchment rectangle that will fit on a rimmed baking sheet. Dust the parchment rectangle with flour and roll the dough out on it. Form a rough 10 x 14 inch rectangle. Lift parchment and carefully set on the baking sheet. Layer the apples onto the dough so that they overlap slightly, alternating directions. Bake for 25 – 30 minutes, or until the apples are tender and the edges have browned ever so slightly. As the end of cook time approaches, keep a close eye on the dough to ensure it isn’t burning. Meanwhile, make the glaze by heating the lemon juice, sugar, and sea salt over medium heat. As soon as sugar dissolves, off the heat and set aside.

Brown Butter Apple Tart with Cornmeal Crust
serves 16

This recipe was my first attempt at this technique for the dough. I usually am pretty dedicated to my food processor technique, but found this simple approach made for a nice crust. Owing to the cornmeal, things aren’t totally flaky, but the rustic crust is toothsome and buttery.

for the dough
1 1/4 cups all-purpose flour
1/4 cup cornmeal, fine or medium grind
1 tablespoon plus 1 teaspoon granulated sugar
1/4 teaspoon sea salt
8 tablespoons butter
3 – 4 tablespoons ice water

for the filling
3 – 4 large, crisp apples, cored and cut into 1/4 inch slices
2 tablespoons butter, browned
1/4 cup sugar
zest of 1 lemon
1/4 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg

for the glaze
1/4 cup freshly squeeze lemon juice
1/4 cup sugar
pinch sea salt

Set out the butter to soften while you gather your ingredients.

In a small bowl, combine the flour, cornmeal, sugar, and sea salt. Turn out onto a clean work surface and gather mixture into a circle. Slice the butter, and place all over the flour mixture. Using the base of your palm, push the butter into the flour and then flip back up with the pastry blade. Repeat until the butter is well incorporated. Next make a well in the center and drizzle in the water, turning dough to incorporate. Continue slowly adding water until the dough mostly holds together. Form dough into a disc, cover with plastic, and refrigerate for 30 minutes or longer.

Preheat oven to 400 degrees F.

Prepare the filling by tossing the apple slices with the brown butter, sugar, lemon zest, sea salt, and nutmeg. Set aside.

Cut out a parchment rectangle that will fit on a rimmed baking sheet. Dust the parchment rectangle with flour and roll the dough out on it. Form a rough 10 x 14 inch rectangle. Lift parchment and carefully set on the baking sheet. Layer the apples onto the dough so that they overlap slightly, alternating directions.

Bake for 25 – 30 minutes, or until the apples are tender and the edges have browned ever so slightly. As the end of cook time approaches, keep a close eye on the dough to ensure it isn’t burning.

Meanwhile, make the glaze by heating the lemon juice, sugar, and sea salt over medium heat. As soon as sugar dissolves, off the heat and set aside.

Ingredients For the Dough Starter: 2 tablespoons water, at room temperature 1 tablespoon superfine (caster) sugar ½ cup plain flour ¼ teaspoon instant dried yeast 1 large egg, at room temperature For the Dough: 1 cup + 3 tablespoons plain flour 2 tablespoons superfine (caster) sugar 1 ¼ teaspoon instant dried yeast ½ teaspoon sea salt 2 large eggs, cold 8 tablespoons unsalted butter, very soft For the Wreath: 1 large egg, at room temperature and lightly beaten ⅓ cup superfine (caster) sugar 1 tablespoon ground cinnamon For the Glaze: 4 ounces / 115 grams cream cheese, at room temperature 3 tablespoons icing (confectioners’) sugar 1 tablespoon light brown sugar 1 teaspoon vanilla bean extract ½ teaspoon ground cinnamon 4 to 5 tablespoons whole milk Instructions For the Dough Starter: In a small bowl, or in the bowl of a stand mixer fitted with the whisk attachment, place the water, sugar, flour, yeast and egg. Whisk by hand or beat on medium seed until very smooth and thick. Scrape down the sides of the bowl. Whisk again to gently combine then set aside. For the Dough: In a small bowl, whisk together the flour, sugar, yeast and salt. Sprinkle the flour mixture over the dough starter to form a blanket of flour. Cover tightly with plastic wrap and let it ferment for 1 ½ to 2 hours at room temperature, or 1 hour at room temperature and up to 24 hours refrigerated. Attach the dough hook to the body of a stand mixer. Add the eggs to the dough starter and flour mixture and beat on low speed for 1 minute, until the flour is moistened. Raise the speed to medium and beat for 2 minutes. Pause mixing, scrape down the sides of the bowl then continue beating for about 5 minutes, or until the dough is smooth, soft and sticky. Add the butter, a tablespoon at a time and continue beating for 3 minutes on high speed until all of the butter is incorporated and the dough is smooth and velvet in texture. Place the dough in a large and lightly greased dough bowl and cover it with plastic wrap. Let the dough rise in a warm place until it has doubled in size, 1 ½ to 2 hours then refrigerate the dough for 1 hour to firm; this will prevent the butter solids from separating. Gently deflate the dough by stirring it with a silicone spatula then return it to the refrigerator for another hour so it will be less sticky to handle. Turn the dough out onto a lightly floured surface and press down into a rectangle, flouring the surface and dough as needed to keep the dough from sticking. The exact size of the rectangle is not important. Give the dough a business letter turn (folded into thirds), brushing off any excess flour, and again press down to form a rectangle. Rotate it 90 degrees so the closed end is facing your left. Give it a second business letter turn and round the corners. Dust it lightly on all sides with flour then wrap lightly in plastic wrap and place it in a large sealable or plastic bag. Refrigerate for 6 hours or up to 2 days to let the dough ripen. Remove the dough from the refrigerator and gently press down to deflate it then shape as specified. For the Wreath: Grease and line a 10-inch / 25 cm spring form pan and set it aside. In a small bowl combine the sugar and cinnamon. Turn the dough onto a lightly floured surface and flour the top. Using your fingertips, press the dough down to flatten it evenly. With a rolling pin, roll the dough into a 20-inch / 50 cm circle, moving the dough and flouring it as necessary. Brush the entire surface of the dough with the beaten egg then evenly sift over the cinnamon sugar mixture. Starting from the top, use your fingers and the aid of a ruler to roll up the dough into a log shape. With each roll, dust off any flour from the surface, and press firmly along the dough roll to keep it tight. When you reach the bottom edge of the dough, pinch it firmly to make a tight seam. Pinch the ends of the dough firmly together, and then arrange the roll so that the seam is facing upwards. Using a sharp knife, cut the dough lengthwise into equal halves. Keep the cut sides up then cross each dough half over each other to form an X shape. Always keeping the cut sides facing up, lift up the bottom two ends of the dough and cross the upper one under the lower one. Continue twisting the strands until you reach the ends of the dough and then pinch them together. Repeat with the other two ends of the dough to form a long spiral. Unlock the spring-form pan and slide the pan bottom under the middle of the dough spiral. Gently coil the dough around itself, always being sure to keep the cut sides facing up. Tuck the remaining dough end underneath the coil. Reattach the sides of the pan. Cover it loosely with plastic wrap and let rise in a warm place for 45 minutes to 1½ hours, or until doubled. minutes before baking, pre-heat the oven to 325 F / 160 C. Bake for 20 minutes then rotate the pan halfway around. Continue baking for a further 50 minutes to 1 hour, or until risen and golden. Release the brioche from the pan and let it cool on a wire rack before glazing. For the Glaze: In the bowl of a stand mixer, beat the cream cheese, icing (confectioners’) sugar and light brown sugar until smooth. Add in the vanilla, cinnamon and milk. Continue to mix until thick but runny enough to drizzle over the brioche.

Ingredients

For the Dough Starter:

2 tablespoons water, at room temperature

1 tablespoon superfine (caster) sugar

½ cup plain flour

¼ teaspoon instant dried yeast

1 large egg, at room temperature

For the Dough:

1 cup + 3 tablespoons plain flour

2 tablespoons superfine (caster) sugar

1 ¼ teaspoon instant dried yeast

½ teaspoon sea salt

2 large eggs, cold

8 tablespoons unsalted butter, very soft

For the Wreath:

1 large egg, at room temperature and lightly beaten

⅓ cup superfine (caster) sugar

1 tablespoon ground cinnamon

For the Glaze:

4 ounces / 115 grams cream cheese, at room temperature

3 tablespoons icing (confectioners’) sugar

1 tablespoon light brown sugar

1 teaspoon vanilla bean extract

½ teaspoon ground cinnamon

4 to 5 tablespoons whole milk

Instructions

For the Dough Starter:

In a small bowl, or in the bowl of a stand mixer fitted with the whisk attachment, place the water, sugar, flour, yeast and egg. Whisk by hand or beat on medium seed until very smooth and thick. Scrape down the sides of the bowl. Whisk again to gently combine then set aside.

For the Dough:

In a small bowl, whisk together the flour, sugar, yeast and salt. Sprinkle the flour mixture over the dough starter to form a blanket of flour. Cover tightly with plastic wrap and let it ferment for 1 ½ to 2 hours at room temperature, or 1 hour at room temperature and up to 24 hours refrigerated.

Attach the dough hook to the body of a stand mixer. Add the eggs to the dough starter and flour mixture and beat on low speed for 1 minute, until the flour is moistened. Raise the speed to medium and beat for 2 minutes. Pause mixing, scrape down the sides of the bowl then continue beating for about 5 minutes, or until the dough is smooth, soft and sticky. Add the butter, a tablespoon at a time and continue beating for 3 minutes on high speed until all of the butter is incorporated and the dough is smooth and velvet in texture.

Place the dough in a large and lightly greased dough bowl and cover it with plastic wrap. Let the dough rise in a warm place until it has doubled in size, 1 ½ to 2 hours then refrigerate the dough for 1 hour to firm; this will prevent the butter solids from separating. Gently deflate the dough by stirring it with a silicone spatula then return it to the refrigerator for another hour so it will be less sticky to handle.

Turn the dough out onto a lightly floured surface and press down into a rectangle, flouring the surface and dough as needed to keep the dough from sticking. The exact size of the rectangle is not important. Give the dough a business letter turn (folded into thirds), brushing off any excess flour, and again press down to form a rectangle. Rotate it 90 degrees so the closed end is facing your left. Give it a second business letter turn and round the corners. Dust it lightly on all sides with flour then wrap lightly in plastic wrap and place it in a large sealable or plastic bag. Refrigerate for 6 hours or up to 2 days to let the dough ripen.

Remove the dough from the refrigerator and gently press down to deflate it then shape as specified.

For the Wreath:

Grease and line a 10-inch / 25 cm spring form pan and set it aside.

In a small bowl combine the sugar and cinnamon.

Turn the dough onto a lightly floured surface and flour the top. Using your fingertips, press the dough down to flatten it evenly. With a rolling pin, roll the dough into a 20-inch / 50 cm circle, moving the dough and flouring it as necessary.

Brush the entire surface of the dough with the beaten egg then evenly sift over the cinnamon sugar mixture.

Starting from the top, use your fingers and the aid of a ruler to roll up the dough into a log shape. With each roll, dust off any flour from the surface, and press firmly along the dough roll to keep it tight. When you reach the bottom edge of the dough, pinch it firmly to make a tight seam. Pinch the ends of the dough firmly together, and then arrange the roll so that the seam is facing upwards.

Using a sharp knife, cut the dough lengthwise into equal halves.

Keep the cut sides up then cross each dough half over each other to form an X shape. Always keeping the cut sides facing up, lift up the bottom two ends of the dough and cross the upper one under the lower one. Continue twisting the strands until you reach the ends of the dough and then pinch them together. Repeat with the other two ends of the dough to form a long spiral.

Unlock the spring-form pan and slide the pan bottom under the middle of the dough spiral. Gently coil the dough around itself, always being sure to keep the cut sides facing up. Tuck the remaining dough end underneath the coil.

Reattach the sides of the pan. Cover it loosely with plastic wrap and let rise in a warm place for 45 minutes to 1½ hours, or until doubled.

minutes before baking, pre-heat the oven to 325 F / 160 C.

Bake for 20 minutes then rotate the pan halfway around. Continue baking for a further 50 minutes to 1 hour, or until risen and golden.

Release the brioche from the pan and let it cool on a wire rack before glazing.

For the Glaze:

In the bowl of a stand mixer, beat the cream cheese, icing (confectioners’) sugar and light brown sugar until smooth. Add in the vanilla, cinnamon and milk. Continue to mix until thick but runny enough to drizzle over the brioche.

Lemon Rosemary Shortbread Yield: About 20 cookies Prep Time: 1 hour 10 minutes (includes chill time) Cook Time: 10-12 minutes Total Time: 90 minutes Lemon Rosemary Shortbread Cookies are the perfect cookie for afternoon tea or any time! We love these crisp and buttery cookies! ingredients: 2 cups all-purpose Gold Medal flour 1/4 teaspoon salt 1 1/2 teaspoons lemon zest 1 teaspoon minced fresh rosemary 1 cup unsalted butter, at room temperature 3/4 cup powdered sugar 1 teaspoon vanilla extract 1 teaspoon fresh lemon juice. directions: 1. In a small bowl, whisk the flour, salt, lemon zest, and rosemary. Set aside. 2. In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract and lemon juice. Slowly add in the flour mixture and mix until just combined. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.  3. When ready to bake, preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.  4. On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking sheet and bake for 10-12 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire rack. Note-Shortbread cookies with keep in an airtight container for about a week or they can be frozen.  

Lemon Rosemary Shortbread

Yield: About 20 cookies

Prep Time: 1 hour 10 minutes (includes chill time)

Cook Time: 10-12 minutes

Total Time: 90 minutes

Lemon Rosemary Shortbread Cookies are the perfect cookie for afternoon tea or any time! We love these crisp and buttery cookies!

ingredients:

2 cups all-purpose Gold Medal flour
1/4 teaspoon salt
1 1/2 teaspoons lemon zest
1 teaspoon minced fresh rosemary
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice.

directions:

1. In a small bowl, whisk the flour, salt, lemon zest, and rosemary. Set aside.

2. In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract and lemon juice. Slowly add in the flour mixture and mix until just combined. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm. 

3. When ready to bake, preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside. 

4. On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking sheet and bake for 10-12 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire rack.

Note-Shortbread cookies with keep in an airtight container for about a week or they can be frozen.

 

ingredients: for the base: 3/4 cup rolled oats 1 teaspoon kosher salt 3/4 cup brown sugar 3/4 cup granulated sugar 1/2 cup (8 tablespoons) butter 2 egg yolks 1 egg 1 1/2 cups flour 1 tablespoon baking powder for the topping: 8 ounces cream cheese hefty pinch salt 6 packed tablespoons (3 ounces) brown sugar 2 eggs 1 tablespoon vanilla extract 3 1/2 cups (13 ounces) confectioner’s sugar directions: Preheat oven to 350 degrees F. Line an 8×8 pan with parchment, then grease the parchment generously. Place oats in the bottom of a bowl, then put sugars and salt mounded up to one side. Place your butter in a heavy pan over medium heat. After it melts, continue to cook it until it browns and becomes nutty and fragrant. Pour browned butter over oats and allow to sit and marinate; after a few minutes, stir the sugars and salt together with the oats. Beat in the egg and egg yolks. Stir in the flour and baking powder. Mixture will be crumbly but stick together when pressed. Press into the bottom of your 8×8 pan; you will have some left over (leave 3/4 of an inch for the topping). Prepare the topping: Beat cream cheese and salt together until very light and fluffy, and no lumps remain. Whip in the brown sugar until the mixture is no longer gritty, about 3 minutes. Add in the eggs and vanilla and beat on high for another 3 minutes. Sift the confectioner’s sugar over the top of the mixture and beat just until combined; scrape the sides of the bowl and make sure everything is homogeneous. Spread the mixture over the crust, making sure it covers the entire thing. Bake for 40-45 minutes, until puffed, golden, and crackly, with only a slight jiggle in the center. Remove from oven and let cool; PLACE IN FREEZER for at least 4 hours, and up to one night. To serve, remove from freezer and immediately slice; dust with plenty of powdered sugar.

ingredients:
for the base:
3/4 cup rolled oats
1 teaspoon kosher salt
3/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup (8 tablespoons) butter
2 egg yolks
1 egg
1 1/2 cups flour
1 tablespoon baking powder

for the topping:
8 ounces cream cheese
hefty pinch salt
6 packed tablespoons (3 ounces) brown sugar
2 eggs
1 tablespoon vanilla extract
3 1/2 cups (13 ounces) confectioner’s sugar

directions:
Preheat oven to 350 degrees F.
Line an 8×8 pan with parchment, then grease the parchment generously.
Place oats in the bottom of a bowl, then put sugars and salt mounded up to one side.
Place your butter in a heavy pan over medium heat.
After it melts, continue to cook it until it browns and becomes nutty and fragrant.
Pour browned butter over oats and allow to sit and marinate; after a few minutes, stir the sugars and salt together with the oats.
Beat in the egg and egg yolks.
Stir in the flour and baking powder.
Mixture will be crumbly but stick together when pressed.
Press into the bottom of your 8×8 pan; you will have some left over (leave 3/4 of an inch for the topping).
Prepare the topping:
Beat cream cheese and salt together until very light and fluffy, and no lumps remain.
Whip in the brown sugar until the mixture is no longer gritty, about 3 minutes.
Add in the eggs and vanilla and beat on high for another 3 minutes.
Sift the confectioner’s sugar over the top of the mixture and beat just until combined; scrape the sides of the bowl and make sure everything is homogeneous.
Spread the mixture over the crust, making sure it covers the entire thing.
Bake for 40-45 minutes, until puffed, golden, and crackly, with only a slight jiggle in the center.
Remove from oven and let cool; PLACE IN FREEZER for at least 4 hours, and up to one night.
To serve, remove from freezer and immediately slice; dust with plenty of powdered sugar.

INGREDIENTS: 1 9-inch pie crust, partially pre-baked (learn more in this post on How To Make A Pie Crust) 1 cup granulated sugar 1 cup light corn syrup 1 tsp. vanilla extract 1 tsp. salt 1/4 tsp. ground cinnamon 4 eggs, beaten 1/2 cup (1 stick) salted butter 2 cups pecans (plus extras to line the top, if desired) DIRECTIONS: Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 350 degrees F. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth. Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans. Bake for about 50-60 minutes, or until the filling is set.  And by "set", I mean that the filling will probably be slightly jiggly, but not too sloshy.  If it's too sloshy, don't hesitate to add it back in for another 10-20 minutes (for some reason, baking times can be very different with pecan pies). If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.

INGREDIENTS:

1 9-inch pie crust, partially pre-baked (learn more in this post on How To Make A Pie Crust)

1 cup granulated sugar

1 cup light corn syrup

1 tsp. vanilla extract

1 tsp. salt

1/4 tsp. ground cinnamon

4 eggs, beaten

1/2 cup (1 stick) salted butter

2 cups pecans (plus extras to line the top, if desired)

DIRECTIONS:

Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 350 degrees F.

In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.

Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.

Bake for about 50-60 minutes, or until the filling is set.  And by "set", I mean that the filling will probably be slightly jiggly, but not too sloshy.  If it's too sloshy, don't hesitate to add it back in for another 10-20 minutes (for some reason, baking times can be very different with pecan pies). If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.