Earlier this week we shared Chef Jonathan Waxman’s favorite side dish recipes to help you round out your holiday meal, and today we catch up with sweets maven Jodi Elliott for her ultimate pecan pie secrets. Take a look below then get ready to impress the guests around your table this Thanksgiving!
Why do you love this recipe or dessert in particular?
Pecan pie had always been a staple at my family’s Thanksgiving. My brother now wants me to make two each year because he’s afraid there won’t be enough! I love this recipe because it has a nice, rich maple flavor. It’s simple and great year-round!
What are your favorite Thanksgiving dishes?
I love sweet potatoes and mashed potatoes – all potatoes, really. I make a sweet potato casserole every year that has orange juice, fresh ginger and brown sugar – it has an oatmeal cookie topping too! I love the sweetness and spice – it’s amazing with turkey and gravy!
Tell us a little bit about your soon-to-open dessert spot Bribery!
Bribery Bakery is going to be a bakery/cafe by day and a dessert bar at night! There will be sweet and savory breakfast pastries, salads, quiche, focaccia, cookies, turtle brownies, pineapple brown butter blondies and tons more to choose from! It will be similar to the bake sales I created with an ever-changing menu of sweets.
At night, there will be plated desserts and cocktails! The first location is in North Austin. It will be a bakery storefront and a huge commissary kitchen opening in February. The second, flagship store will be the full concept, open morning, noon and night. It will be opening in Central Austin next summer! Everyone can keep in touch by checking out briberybakery.com.
Maple Pecan Pie
- 1 c. dark brown sugar
- 4 tbsp. unsalted butter, melted
- 4 large whole eggs
- 1 c. plus 2 tbsp. dark corn syrup
- ½ c. pure maple syrup
- 1 tsp. salt
- 1 ½ tsp. pure vanilla extract
- 1 ½ c. (5 1/4 oz.) pecan halves, lightly toasted
- Place the brown sugar, corn syrup and butter in a saucepan on medium heat and stir with a wooden spoon until melted and combined, set aside to cool.
- In a bowl, whisk together the eggs, vanilla, salt and maple syrup. Add the sugar mixture and whisk until smooth.
- Place pecan halves in an unbaked pie shell and then pour over the pie filling. Bake at 375 degrees for 10 minutes, then turn oven down to 350 and continue to bake until the pie puffs up and is set, approx. another hour.
- Serve with whipped cream and Thyme Caramel Sauce (see below).
Thyme Caramel Sauce
- 1 ½ c. sugar
- ½ c. water
- 1 c. heavy (whipping) cream
- 4 full sprigs fresh thyme
- 1 ½ oz. (3 tablespoons) unsalted butter
- 1 tsp. vanilla extract
- 1 tsp. salt
- Place the heavy cream and thyme sprigs in a saucepan and bring to a boil.
- Remove from heat and set aside as you make the caramel.
- Stir together the sugar and the water in a medium saucepan.
- Heat the sugar over medium heat until the sugar is dissolved. Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides.
- Increase to high heat and cook, without stirring, until the sugar is amber colored, 3-5 minutes.
- Remove the pot from the heat.
- Wearing oven mitts, slowly add a little bit of the cream. Be careful as the caramel will sputter as the cream is added.
- Using a wooden spoon or heat resistant spatula, stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside and then stir again.
- Carefully add the remaining cream. Stir until combined.
- Let cool slightly (should still be warm) and whisk in the butter, salt and vanilla.
- Let cool for 15-20min then strain to remove thyme. Keep refrigerated for weeks — if it lasts that long!