Thanksgiving is a time for giving thanks, sharing with loved ones, and indulging in some of the most mouthwatering desserts. One classic dish that graces many Thanksgiving tables is the ever-popular pecan pie. But this year, we're taking the traditional pecan pie to the next level by adding a Brazilian twist with the inclusion of rich and buttery Brazil nuts. Get ready to tantalize your taste buds and impress your guests with this delightful Thanksgiving pecan pie recipe.
Why do we add Brazil nuts to a classic? Let’s take a moment to appreciate the benefits of Brazil nuts. These large nuts are native to the Amazon rainforest and are packed with essential nutrients that can boost your well-being. They have exceptionally high selenium content. The healthy fats found in Brazil nuts can contribute to heart health.
Now let’s combine the flavors of Anna and Sarah pecans and Brazil nuts to create a Thanksgiving pecan pie that not only satisfies your sweet tooth, but also provides a dozen of benefits.
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Filling:
- 1 cup granulated sugar
- 1/2 cup dark corn syrup (or maple syrup for a healthier alternative)
- 1/2 cup light corn syrup (or maple syrup)
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups Anna and Sarah pecan halves
- 1/2 cup Anna and Sarah Brazil nuts, coarsely chopped
- 1 tablespoon all-purpose flour
- A pinch of salt
- Prepare the Pie Crust: a. Combine the flour and salt. b. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. c. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. d. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the chilled pie crust on a floured surface and carefully place it into a 9-inch pie dish. Trim the excess dough and crimp the edges.
- In a medium-sized bowl, combine the granulated sugar, dark corn syrup, light corn syrup, melted butter, eggs, and vanilla extract. Mix until well combined.
- Toss the Anna and Sarah pecan halves and chopped Anna and Sarah Brazil nuts in a tablespoon of flour. This helps to prevent them from sinking to the bottom of the pie during baking.
- Sprinkle a pinch of salt over the nut mixture and then gently fold it into the sugar and syrup mixture.
- Pour the nut filling into the pie crust and arrange the nuts evenly.
- Bake in the preheated oven for 45-50 minutes or until the center is just set. You may need to cover the edges of the crust with aluminum foil to prevent over-browning during the last 15 minutes of baking.
- Once the pie is done, remove it from the oven and let it cool on a wire rack.
- Serve your Thanksgiving pecan pie with Brazil nuts slightly warm or refrigerate it for a few hours to enjoy it chilled. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
This Thanksgiving, treat your family and friends to a delectable pecan pie with a Brazilian twist that combines the rich and buttery flavors of pecans and Brazil nuts. The marriage of these two nut varieties adds an exciting depth of flavor and texture to the classic pecan pie we all know and love. Make this pie the centerpiece of your dessert table and watch it disappear in no time, leaving everyone thankful for the delicious moments you shared together. Happy Thanksgiving!