Category: pie

Paula’s Silver Dollar Strawberry Pie

Paula's Strawberry Pie

The trip was 27 years ago. My mother-in-law, Paula, ate an entire pie at the Silver Dollar Pie Shop in Branson, Missouri while she and her family were on vacation.

Not too keen on rich chocolatey desserts, Paula loves almost any dessert with fruit. When she got back from Branson, she attempted to recreate the Silver Dollar Pie Shop’s strawberry pie.

Don’t ever call her a quitter, because after 9 tries, Paula finally came up with this recipe. It tastes just like the one she had in Branson 27 years ago.  All I can say is I wish I knew Paula 27 years ago to be the guinnea pig for all her strawberry pie attempts. I bet her husband Tony was one fat and happy,  man!

Paula's Strawberry Pie

Paula tells me, “At that time I had never seen a recipe like this one, but since then, I’ve seen some pies like it.  I have also used peaches with peach glaze or blueberries with blueberry glaze”.

What’s great about this pie is that it is a no-bake recipe except for the pie shell. Super easy to whip up in the summer and a perfect way to use those juicy strawberries. Enjoy!

Paula's Strawberry Pie

Paula's Strawberry Pie

Paula's Strawberry Pie Paula's Strawberry Pie Paula's Strawberry Pie

 

Paula’s Silver Dollar Strawberry Pie
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 baked pie shell
  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup sugar
  • 1 tsp. almond extract
  • 1 tub (8 oz) Cool Whip
  • 2 cups fresh strawberries
  • strawberry flavored pie glaze (if you can’t find pie glaze, you can make it using instant strawberry Jell-O)
Instructions
  1. Bake pie shell according to package directions.
  2. FOR THE FILLING: Beat together the cream cheese, sugar, almond extract, and 1 cup of Cool Whip. Pour into the cooled, baked pie shell.
  3. FOR THE TOPPING: Spoon the fresh strawberries over the cream cheese mixture. Drizzle the pie glaze over the strawberries. Garnish with the remaining Cool Whip.
  4. Refrigerate for at least 2 hours or until firm.

 

Mallory’s Chocolate Meringue Pie

chocolate meringue pieMatt’s birthday was last month and so to keep the tradition going, I made Mrs. Kelm’s chocolate cake…. the BEST birthday cake in our world, and one that has been made over and over again for the past 25 years. Click HERE for the recipe.

While you can’t beat Mrs. Kelm’s chocolate cake as a birthday cake, you can’t beat Mallory’s chocolate meringue pie as a birthday pie!

chocolate meringue pie
Harper representing a new generation of lying down for a photo next to Mrs. Kelm’s chocolate birthday cake. My dad used to have my sister and I lie down next to our Mrs. Kelm’s chocolate cake every year for our birthdays.

Mallory is a sweet friend of ours from church who came to see Harper when Harper was just a few weeks old. Mallory also made us a homemade chocolate meringue pie which was to die for. It’s hard to believe Mallory is only in the sixth grade and only just got her very first Kitchen Aid stand mixer for Christmas. You’d have thought she had been baking for years!

The first time she made us her chocolate meringue pie, she delivered it to us pipping hot and just out of the oven. Matt has no patience for waiting for desserts to cool, so he dug right in, and thus I wasn’t able to get a good picture for the blog.

We made it known to Mallory how good her pie was, so when she saw Matt’s birthday announced in the church bulletin, she decided to surprise him and bake another chocolate pie!

Had I known she was baking the pie, I probably wouldn’t have made him Mrs. Kelm’s chocolate cake. Ends up, Matt totally ditched my cake, and ate the ENTIRE chocolate meringue pie in just 3 days!! I think I ate only one tiny sliver of the pie because I knew how much Matt adored it, and I didn’t want to eat all of HIS birthday pie…. even though I could have had one or two or three more slices myself. 🙂

Enjoy, and thank you Mallory for sharing your homemade chocolate meringue pie with us. I only hope I can make it as well as you can!

IMG_5060
Mallory and Harper
chocolate meringue pie
Look at that delicious meringue topping!

chocolate meringue pie

chocolate meringue pie

Mallory’s Chocolate Pie
Cook time:
Total time:
Serves: 8
Source: our friend Mallory
Ingredients
  • CHOCOLATE PIE:
  • 1 3/4 cup sugar
  • 2 cups milk
  • 3 Tbsp. butter
  • 3 egg yolks (save the whites)
  • 4 Tbsp. cocoa
  • 6 Tbsp. flour
  • 2 1/2 tsp. vanilla
  • 1 baked pie crust
  • MERINGUE
  • 4 egg whites
  • 6 Tbsp. sugar
Instructions
  1. TO MAKE THE CHOCOLATE PIE: Mix the flour, milk, sugar, cocoa and egg yolks over low heat until thick, stirring frequently in a pot. Remove heat and add vanilla and butter, mix well.
  2. Pour into baked pie crust.
  3. TO MAKE THE MERINGUE: Preheat oven to 400 degrees F. Combine egg whites and sugar. Add egg whites one at a time. It will thicken up. Beat until it forms stiff white peaks. Add to pie and bake until golden brown, about 15-16 minutes.

 

Libby’s Pumpkin Pie

Libby's Pumpkin Pie

From pumpkin bread, to pumpkin pie, I LOVE pumpkin! I can literally eat it year-round; not just at Thanksgiving.

While this past Thanksgiving was wonderful (we had a newborn), it was missing something… pumpkin pie!! Instead we had a regular pecan pie and a chocolate bourbon pecan pie. Both were excellent, but I never got my pumpkin pie fix. Until this week!

I had two cans of pumpkin sitting in my pantry, just calling my name out. While I’m not really a pro at making pies, (I’m more of a cookie/brownie person), I figured the recipe easy enough that I could handle it.

With less than 10 minutes of prep time, the hardest part about this pie is waiting for it to bake and cool so you can eat it. Simply mix all the ingredients together in a bowl, and pour into an unbaked pie shell.

My pie shell isn’t the prettiest, but oh well. Matt doesn’t like crust anyways. He just eats the  the filling so it didn’t really matter.

Don’t wait until next Thanksgiving to make this. Pumpkin pie is good anytime during the year. Enjoy!

Libby's Pumpkin PieLibby's Pumpkin Pie

Libby's Pumpkin Pie

Libby’s Pumpkin Pie
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 (9-inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves
  • 3 eggs
  • 1 (15 oz.) can LIBBY’S 100% Pure Pumpkin
  • 1 (12 fluid oz.) can evaporated milk
Instructions
  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated mil. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

 

Sweet Potato Pie

Sweet Potato Pie

The countdown has begun! Less than 3 weeks until the big day…. Thanksgiving!!!

If you’re looking for a good pie recipe and are sick of pumpkin pie, a sweet potato pie may be just what you need!

Not only is this a wonderful recipe, it has a humorous story behind it. It was in the late 1960s, and my mom was still in high school when she made two of these sweet potato pies for Thanksgiving.

That Wednesday night, mom and her father Fred (I called him Poppy), decided to go to church while Nila, her mother, stayed at home to finish prepping for the big meal the next day. While I only knew Nila for the first two years of my life before she passed away, I hear she was a hoot, and could be a little ditsy (like myself at times). 🙂

As the story goes, Nila had just made homemade cornbread, and accidentally set it down to cool on a hot burner. Unfortunately the stovetop burner was the electric kind, and was still extremely hot from what she had been cooking earlier.

You can guess what happened next…. the cornbread, which was in a glass pyrex pan EXPLODED due to the heat, and there were shards of glass all over the kitchen and on top of mom’s two sweet potato pies!!!

Mom and Poppy had already given Nila grief for not coming to church with them, and said it was payback for skipping. Haha!  Mom can’t remember if she ate a piece of pie or not, and while Poppy definitely didn’t eat a piece, Nila said “I’m not going to throw away two perfectly good sweet potato pies.” She scraped the top of the pie off with the pyrex glass shards, and thoroughly enjoyed her piece of pie that Thanksgiving!!!

Sweet Potato Pie

Sweet Potato Pie

Enjoy!!!

Sweet Potato Pie
Ingredients
  • 1 Tbsp. butter
  • 1 tsp. salt
  • 1 cup sugar
  • 1 3/4 cup mashed cooked sweet potatoes
  • 1 1/2 cups milk, scalded
  • 2 large eggs
  • 2 tsp. vanilla
  • 1 pie shell, unbaked
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, add butter, salt and sugar to the cooked sweet potatoes. Add milk, eggs and vanilla.
  3. Pour mixture into unbaked pie shell.
  4. Bake for 45 minutes. Let cool completely before serving. Garnish with a dollop of cool whip, if desired.
Notes
Source: Garden Club Cookbook – Desserts

 

 

 

Boog’s Pecan Pie and the Lake

Boog's Pecan Pie

I hope everyone had a fun and relaxing 4th of July weekend. We stayed the weekend at Tony and Paula’s lake house and of course, that always means LOTS OF DESSERTS!!

We had my Neiman Marcus chocolate chip cookies, blueberry cake donuts from Texarkana, a white cake topped with strawberries, Paula’s creamy coconut cake, Boog’s chocolate chip cake, last but not least Boog’s pecan pie (recipe below). We weren’t short of sweets by any means!

What’s crazy is nearly all of those desserts were gone by Sunday afternoon as we were leaving to go home!

4th of July

As you can see below, lots of fun was had on the jet ski, and unfortunately I was a bystander since I’m 23 weeks pregnant and it’s not exactly safe for me to be riding on one.

What’s really upsetting is the jet ski has not been ridden in over a year and a half! The lake levels were so low that we we were unable to pull the boat or the jet ski out of the boat dock in 2013, and now that 2014 is here, I’m pregnant and can’t ride it. How ironic! 🙂

Matt and his sister Leah, and her kids had a blast though. Leah’s kids are at that age where they are getting old enough to start having a little fun. 🙂 Both kids had a great time riding with Matt and Leah on the jet ski, and I’m glad they got to enjoy it.

jet ski

jet ski jet ski

Back to Boog’s pecan pie. Boog is Matt’s grandmother, and every time we go to the lake she makes either a pecan pie or a chocolate chip cake or in this case, BOTH!

Her pie recipe is super simple to make, and extremely delicious. When Matt was younger, Boog once made this pie and Matt ate the WHOLE PIE in one day (one sitting actually). Haha.

His appetite has changed a bit, but Boog’s pecan pie was gone in less than 2 days!

Enjoy!!

Boog's Pecan Pie Boog's Pecan Pie

 

Boog’s Pecan Pie
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 unbaked pie shell
  • 3 eggs
  • 1/2 cup sugar
  • 1 cup corn syrup
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1/4 cup melted butter
  • 1 cup pecans
Instructions
  1. Preheat oven to 350 degrees F.
  2. Beat the eggs with a fork. Add the sugar, syrup, then the salt and vanilla. Lastly, pour in the melted butter.
  3. Place the chopped pecans in the bottom of an unbaked pie shell. Pour the filling over the pecans, and bake for 45-50 minutes. The nuts will rise to the top of the filling and form a nice, crusty layer

 

 

Foolproof Vodka Pie Crust and Dad’s favorite Chocolate Ice Box Pie

chocolate ice box pie with foolproof pie crust

My mom found an new favorite pie crust and it has an unlikely ingredient: Vodka.

Supposedly the vodka, because it is 80-proof, will mostly evaporate in the oven, meaning that the crust gets the liquid it needs but much of it will not stay. It creates an perfect pie crust with lots of flaky layers.

Worried about the boozy vibe of your pie? Don’t be. My family doesn’t drink and thus we were worried about the same thing. According to Smitten Kitchen, vodka, by definition, is colorless and odorless, so once it’s baked, you’ll forget it was ever in there.

chocolate ice box pie with foolproof pie crust

It was my parent’s 38th anniversary last week, and Mom made my Dad one of his favorite desserts:  chocolate ice box pie. While I’ve blogged this pie before, we’ve never had a really good crust that we liked until now.

We usually bake  a store-bought crust to save on time. Plus Matt and Paula don’t even like pie crust. They will scoop out the chocolate, or whatever flavor pie filling, and leave the shell of the pie crust behind.

However, for those of us who LIKE pie crust (everyone else in this world besides Matt and Paula), we wanted a good crust recipe and found one!

vodka pie crust
Prick the bottom and sides of the pie crust with a fork. Line with foil and pie weights and bake for 10-12 minutes at 450 degrees F.
vodka pie crust
Let cool completely, then pour in the chocolate pie filling.
chocolate ice box pie
Look at all those flaky layers in the crust!

chocolate ice box pie with foolproof pie crust

chocolate ice box pie
I love these plates from Neiman Marcus. This one is tiffany blue, but there are three other colors: bubblegum pink, lavender purple and periwinkle blue.

Enjoy!

For the chocolate ice box pie recipe, click HERE.

Foolproof Pie Crust
Serves: 8
Recipe adapted from Cooks Illustrated, November 2007
Ingredients
  • 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
  • 1 tsp. table salt
  • 2 Tbsp. sugar
  • 12 Tbsp. (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
  • 1/2 cup cold vegetable shortening, cut into small bites
  • 1/4 cup cold vodka
  • 1/4 cup cold water
Instructions
  1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
  2. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  3. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  4. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  5. To fit into a standard 9-inch pie dish, roll out the dough to a 12-inch circle. Carefully transfer your dough to the pie plate. Prick the bottom and sides of the crust with a fork. Line the pie crust with foil and add ceramic pie weights (rice or beans to will also work) to keep the pie crust from rising.
  6. Bake at 450 degrees for 10-12 minutes or until golden.
Notes
Makes enough for one 9-inch double-crust pie.

 

 

Classic Chess Pie

chess pie

Last weekend was Mother’s Day and I hope everyone had a great time with their mom. Even though it was her special day, my mom spent Saturday afternoon in the kitchen baking up a new pie recipe: Classic Chess Pie!

One of Matt’s all-time favorite pie recipes is Furr’s Butter Chess Pie. My mom knew that and decided she would take a stab at recreating the Furr’s classic, and according to Matt, succeeded!!

chess pie

For those that don’t know, chess pie is a classic dessert characteristic of the south. Recipes vary, but are generally similar in that they call for a single crust filled with eggs, butter, granulated sugar and vanilla. Not to be confused with buttermilk pie, which is also a traditional pie of the south, chess pie includes cornmeal;  buttermilk pie does not.

I must say, I had never tried a chess pie before, and was extremely impressed! Now one of my most favorite pies of all-time, I’m going to request this classic chess pie for every special occasion.

Did I mention it’s a breeze to make? With a store-bought crust, prep time takes about 5 minutes. The hard part is waiting for the pie to bake! Enjoy.

Classic Chess Pie
Prep time:
Cook time:
Total time:
Serves: 8
Recipe from: Southern Living 2000.
Ingredients
  • 1/2 (15-ounce) package refrigerated pie crusts
  • 2 cups sugar
  • 2 Tbsp. cornmeal
  • 1 Tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1/2 cup butter, melted
  • 1/4 cup milk (we used skim)
  • 1 Tbsp. white vinegar
  • 1/2 tsp. vanilla extract
  • 4 large eggs, lightly beaten
Instructions
  1. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
  2. Line pastry with aluminum foil, and fill with pie weights or dried beans.
  3. Bake at 425 degrees F for 4-5 minutes. Remove weights and foil; bake 2 minutes more or until golden. Cool.
  4. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
  5. Bake at 350 degrees F. for 50-55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

Pumpkin Whoopie Pies

If you’re not planning on eating out for Thanksgiving tomorrow, then you better be in the kitchen baking, or else prepping for tomorrow’s big feast!
If you’re looking for a last minute dessert, here’s one that will satisfy the pickiest of eaters. From the friends I know that have kids or grandkids, they are always having to think of a dessert that the kids will like. Sweet potato and pumpkin pies aren’t really kid-friendly. While kids would enjoy brownies or cookies, how about keeping the festive pumpkin tradition in Thanksgiving, and make these Pumpkin Whoopie Pies? 
Before you ask what a whoopie pie is (like my husband did), here’s the breakdown: imagine eating a piece of cake with lots of frosting in cookie form. 
According to wikipedia (I know, it’s not a real encyclopedia), whoopie pies are considered either a cookie, pie or cake. It’s made with two round mound-shaped pieces of cake with a sweet, creamy filling or frosting sandwiched between them. Alternate names include ‘black moon’, ‘gob’, ‘black-and-white’, bob, or ‘BFO’ for ‘Big Fat Oreo’ – that is if you are making the chocolate ones. 
FUN FACT: Did you also know that the whoopie pie is the official state treat of Maine? Pretty cool, right? 
Anyways, the taste is outstanding. The cookies are soft, spicy and moist – like cake. My husband Matt was extremely impressed, and I’ll be bringing these babies to Thanksgiving tomorrow. Enjoy!
Whisk together flour, baking powder, soda, salt and spices.
In another bowl, whisk together sugars and oil. 
Add the pumpkin puree and whisk to combine.
Whisk in the eggs and vanilla extract.

Gradually add the flour mixture to the pumpkin mixture.
Scoop rounds of dough on parchment paper-lined baking sheets. 
Bake for 12 minutes at  350 F. Let cool for a few minutes, then transfer to a wire rack.
Make the frosting by beating together butter, cream cheese, confectioners’ sugar and vanilla extract.
Frost the cookies. 
Take a big bite and enjoy!

Pumpkin Whoopie Pies
COOKIES
3 cups all-purpose flour
2 Tbsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola oil
3 cups canned pumpkin
2 eggs
1 tsp. vanilla extract

CREAM CHEESE FROSTING
3 cups confectioners’ sugar, sifted
8 ounces cream cheese, at room temperature (I used 1/3-less-fat)
4 ounces (1 stick) unsalted butter, at room temperature
1 tsp. vanilla extract

Directions.
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. FOR THE COOKIES: In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. In another, larger bowl, whisk the sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Finally, gradually add the flour mixture to the pumpkin mixture and whisk to combine completely.
3. Use a small scoop (or large spoon) to drop rounds of dough ( about 1.5 – 2 tablespoons each) onto the prepared baking sheets, spacing them about 1-inch apart.
4. Bake for 12 minutes, or until toothpick inserted into the center of a cookie comes out clean. Remove from the oven, then let the cookies cool for a few minutes on the baking sheets before removing them to a wire rack to cool completely. Repeat with remaining dough.
5. TO MAKE THE FILLING: beat the butter on medium speed in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add the cream cheese and beat to combine. Add the confectioners’ sugar and vanilla and beat until smooth.
6. TO ASSEMBLE THE WHOOPIE PIES: Turn half of the cookies over so the flat side is up. Put the cream cheese filling in a disposable pastry bag and cut a hole from the end. Pipe the filing onto the flat side of the turned cookies. (I used a small cookie scoop to spoon icing onto each cookie.)
7. Sandwich with the remaining cookies, pressing down slightly so the filling spreads to the edge. Cover the whoopie pies and transfer them to the refrigerator for at least 30 minutes before serving.

Yield: about 2 dozen (I made 27 whoopie pies)
Recipe from: Tracey’s Culinary Adventures

Boog’s Sweet Potato Pie and Paula’s Birthday

Ready for another sweet potato recipe? While this is a perfect pie to make for your Thanksgiving festivities, it’s also a good birthday cake, according to my mother-in-law Paula.
Sweet potato pie for your birthday? That sounds like an odd request to me, but perhaps that’s because my birthday is in March. I crave cheesecake, fruit tarts and the classic: chocolate cake. 
Paula’s birthday is today, so it’s quite fitting that she request this pie. A few days ago, Paula’s mother Boog came up to Dallas. Unfortunately she came up for a surgery, but to Paula’s surprise, she also brought birthday cake: sweet potato pie!
Boog’s pie is great. While I loathe mushy potatoes like mashed and baked potatoes, I’ve come to LOVE anything sweet potato-related! This pie is just that, light, sweet and perfect. This is also one pie that is semi-healthy to eat. 
Sweet potatoes have sooo many health benefits. They are loaded in vitamin B6, are a good source of vitamin C, contains vitamin D, iron and magnesium. 
What’s so great about all those vitamins? Well, vitamin B6 reduces the chemical homocysteine in our bodies (which helps prevent heart attacks), vitamin C helps ward off cold and flu viruses in addition to producing collagen to help maintain skin’s youthful elasticity. Vitamin D plays an important role in our energy levels, mood, and builds healthy bones, heart, nerves and teeth. Iron helps produce red and white blood cells, builds a resistance to stress and is good for proper immune functioning. FINALLY, magnesium is the relaxation and anti-stress mineral (source).
Get my point? Sweet potatoes are good for you, so don’t feel too bad about eating that second slice of pie. 
Enjoy and HAPPY BIRTHDAY PAULA!!

Boog’s Sweet Potato Pie
Ingredients
CRUST
1 cup heaping flour
1/4-1/2 tsp. salt
1/3 cup vegetable/canola oil
3 Tbsp. milk

FILLING
2 cups mashed sweet potatoes (3-4 medium-sized potatoes)
2 eggs, beaten
1/2 cup (1 stick) butter, softened
1 1/4 cup sugar
1/2 tsp. salt
1 tsp. vanilla
Cool Whip, optional
Directions
1. Preheat oven to 350 degrees F. 
2. FOR THE CRUST: Mix the first three ingredients together with a fork. Add the milk. Roll out onto cleaned surface lined with parchment paper and a little flour. Roll dough to form a circle, about 1/8-inch thick. Place dough onto pie plate and bake.
3. FOR THE FILLING: Cut sweet potatoes in 1-inch cubes. Cover with water. Bring to a boil and simmer for 15 minutes, or until soft. Drain potatoes. Using a potato masher, measure out 2 cups of mashed sweet potatoes.
4. In a blender, blend together sweet potatoes, eggs, butter, sugar, salt and vanilla.
5. Pour filling into unbaked pie shell. Bake for 40-45 minutes or until set. Let cool completely, then garnish with Cool Whip. 
Yield: 1 (9-inch) pie
Recipe from: Matt’s grandmother, Boog

Happy National Pecan Pie Day!

Happy National Pecan Pie Day! I don’t know who makes up these “holidays”, but they’re fun to celebrate, especially when you can make this Toffee Chocolate Chip Pecan Pie recipe that my Aunt Robin made for Thanksgiving a few years ago. The pie is to die for, so get to your kitchen and start baking!

As you all can probably figure, I’m from Texas, and sometimes people say us Texans talk funny. So, I want to ask you…which nut pronunciation do you use for “pecan”?  Is it National Peh-Kahn, Pih-Can, Pee-Can or Pee-Kahn Day? 

I say peh-kahn, but my extremely Southern, East Texas, country and twangy mother-in-law (Paula) would probably say pee-can!!  (Oops, I was wrong…I just talked to Paula and she pronounces it peh-kahn.)

Anyways, I want to hear from you! How do you say “pecan”? Leave a comment in the section below!

P.S. You’ve got to try this Toffee Chocolate Pecan Pie!