Now that it’s finally November, we can officially say, “Let the holiday cooking season begin!” It’s time to pull out your baking pans, your favorite casserole dishes, and all that fancy flatware that you’ve got reserved for your most special occasions. Dust off your pretty dishes and shine your stemware! Make sure the appliances are working and break out the food processor, the hand mixer, the cheese grater…
Feeling overwhelmed yet? There’s absolutely no need to be! Cooking during the holidays is only as stressful as you make it, and I’m a firm believer that you can prepare a delicious feast for your gang without wearing yourself out. That’s why I’m so excited to present to you our newest FREE eCookbook, Holiday Helpers: 30 Easy Holiday Recipes for Thanksgiving & Christmas. In this eCookbook, we’ve gathered 30 recipes (everything from drinks to dessert) that’ll help make holiday meal planning easier (and tastier!) than ever.
To show you just how easy some of the recipes are I decided to make one of the Test Kitchen’s personal favorites, Four-Layer Pecan Pie, and show you step-by-step just how it’s done.
How to Make Pecan Pie That Everyone Will Go “NUTS” For
Step One: Gather your ingredients: refrigerated rolled pie crust, cream cheese, sugar, vanilla extract, eggs, corn syrup, and, of course, chopped pecans.
Step Two: Preheat the oven and unroll your pie crust. Place the pie crust in a 9-inch deep dish pie plate, making sure to press the crust firmly into the plate. You can choose to make decorative pie crust edges or just leave as-is. Below, Patty stepped in and showed me one of her favorite ways to decorate pie crust edges. All you do is fold the edges under each other and use your finger to press up, creating a “fluted” design.
Sure, you can make your own pie crust if you’d like, but refrigerated pie crust is so much easier to work with and leaves more time for decorating!
Step Three: In a medium bowl, combine the cream cheese, some sugar and vanilla extract, and one of your eggs. Beat it at low speed until the mixture is smooth. Then, set aside.
Step Four: In another medium bowl, combine the remaining eggs, the remaining sugar, corn syrup, and the remaining vanilla. Make sure it’s mixed well.
Step Five: Spread your cream cheese mixture (bowl 1) in your pie crust.
Step Seven: Put your pie into the oven and bake for 40 to 45 minutes. Once it’s done you’ll need to let it cool, then refrigerate it for 4 hours, or until it’s ready to serve.
Note: It’s okay if your pecan pie comes out of the oven a little “puffed up” like this. As it cools it will come down…
Before you know it, you’ll be digging into a slice of pie that looks a little something like this:
I added a scoop of vanilla ice cream and a caramel drizzle to make this pecan pie taste even more perfect.
This is just one example of a holiday pie made easier thanks to shortcuts from the “cooler” aisles of your grocery store. Of course, if you’re there, it wouldn’t hurt to pick up a couple of extra frozen desserts to fill your table with. That’s what I call a stress-free spread!
Now that I’ve shown you how to make pecan pie, I hope you’ll download our FREE eCookbook, Holiday Helpers: 30 Easy Holiday Recipes for Thanksgiving & Christmas. You’re going to find many more recipes, like this one, that are easy and delicious.
Before you go, I want to know:
What’s your favorite holiday pie?
Thanks to Easy Home Meals for letting me share all of these easy and tasty recipes with you. Click the link to sign up for their newsletter, get even more great recipes, find out about their sweepstakes, and much more!
This conversation is sponsored by National Frozen & Refrigerated Foods Association. The opinions and text are all mine.