Shhhh -- this pecan pie has a secret
SECRET INGREDIENT: Your guest will want to know. (Lori Shepler / Los Angeles Times)
I used to ask for lemon meringue pie every year for my birthday instead of chocolate cake. The reason: My mother made great pies.
If birthdays make me think of lemon pie, Thanksgiving makes me think of pecan pie. Every Thanksgiving feast at our house ended with a warm slice of sweet, crunchy pecan pie topped with cool whipped cream.
My mom's is the best pecan pie I've ever had. When I was a teenager and spending more time helping her in the kitchen, I learned her secret: a pinch of orange rind. Such a simple adjustment to create such a mysteriously wonderful flavor. "Just enough for people to wonder what makes it taste so good," she told me, "but not enough to give it away."
Following my mother's advice, I developed my own version of her pecan pie, with, of course, just a hint of orange. I've also come up with a chocolate pecan pie in homage to her. She is a chocolate lover, and the combination of chocolate and pecans is amazing.
Take your pick this Thanksgiving. Better yet, make both.
Pecan Pie With a Hint of Orange
Active Work Time: 25 minutes
Total Preparation Time: 2 hours, 15 minutes
1 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 stick cold butter, cut into small pieces
1 egg yolk
3 tablespoons ice water
1. Mix flour, sugar and salt. Using food processor, pastry blender or hands, cut butter into flour until it resembles small peas. Mix yolks and water, and add to flour mixture, mixing just until incorporated. Wrap dough in plastic wrap and chill 1 hour.
2. Roll out pastry 1/8 inch thick. Roll up on rolling pin and unroll in 9-inch pie tin. Trim off excess (it can be used for decorating edges). Set crust in freezer until filling is prepared. This will help crust edges retain their shape when baked.
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