There it sits, the lone piece of pecan pie. It’s crust buttery and flaky, it’s filling rich and decadent. Everyone scrambles for the last piece – begging and pleading, offering bribes of dish duty and garbage rotation. Faces light up as grandma gently lifts it from the pie plate, crumbs falling back into the dish. She sets it on a plate and tops it off with a generous dollop of rum-sweetened whipped cream. Then, with a knowing smile, she grabs her fork and takes a bite. A groan of disappointment echos through the room as pie-lovers move on to the apple and pumpkin pies waiting in the wings.
Pecan pie is a big deal, a Southern classic that should be adored each holiday season. It’s flavor is irresistible, the perfect blend of sweet and salty. It’s aroma luscious, deep, and inviting, It’s texture, well it’s out of this world – full of crunchy pecans and a velvety custard-like filling. If the turkey is the king of the holiday table, then the pecan pie is surely the queen.
How do you make your pecan pie? Do you top it off with whipped cream, ice cream, or do you prefer it plain?
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