If you’ve ever celebrated Thanksgiving outside the United States you know how valuable this pie is.

Pecan Pie

Pecan Pie

Pecans are worth more than gold in Paris and sell out of the Ex-pat stores quicker than you can catch the metro from St. Germain to the Marais. One year a friend of mine heard through the ex-pat grapevine that I had grabbed the last four bags of pecans at the Thanksgiving Store (yes, there is a whole store in Paris dedicated to Thanksgiving and produit Americain) and she showed up at my doorstep desperate to barter or exchange anything for just one bag. They weren’t even pretty pecans! They were chopped up tidbits for 6 euros a bag! Needless to say I happily handed over half of my goods in exchange for a good recipe.

If you’re up for some storytime, here’s an old one about getting Thanksgiving done in Paris…. A Parisian Thanksgiving….

Pecan Pie

Pecan Pie

Although Thanksgiving is precious to all Americans, holding family & friends near and dear, when you are million miles away from home you hold Thanksgiving even closer to your heart. Traditions make us part of what we are. As a family. As a culture. As a country. Sometimes it takes some distance to fully appreciate what our American holidays are all about – at least it did for me.

This is that same recipe my friend gave me with a few adaptions (I add alcohol and extra pecans). I’ve never had problems with the filling setting like I have with other recipes. To get that pretty look with the pecan halves, pour the filling in your pie crust and then layer nice halves on top. I buy the cheaper chopped up version for the filling.

Pecan pie filling

Pecan pie filling

Wishing you and your family a warm and cozy Thanksgiving with family and friends and foreigners who might want to try a slice of the pie!




  • 1 flaky all butter pie crust (see link to my recipe)
  • 1 cup light corn syrup
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 3 tablespoons butter, melted
  • 3 teaspoons vanilla extract
  • ½ teaspoon salt (sometimes I add a little extra)
  • 1 jigger of rum or bourbon
  • 3 eggs, beaten
  • 1 1/2 cups chopped pecans, plus nice pecan halves for decoration

Preheat oven to 350˚F

Roll out  1 flaky all butter pie crust , prick the bottom with a fork, and stick it in the freezer while making the filling. I prefer my own recipe (of course, who doesn't?) and I make the full amount even though it's meant for a double crust because I use glass pie dishes that are  wider than the regular tin type.

In a large mixing bowl whisk together the corn syrup, sugar, brown sugar, vanilla, salt, rum, and butter (cooled). Lightly beat the eggs and whisk them into the mixture. Fold in the chopped pecans

Remove the pie crust from the freezer and pour in the filling. Arrange pretty pecan halves on top. Bake for 1 hour until the filling is set and there is only a slight dime size jiggle in the middle of the pie.

Cool completely before serving.