Juicy Air Fryer Turkey

This juicy air fryer turkey is SOO GOOD and will have all of your guests asking for more! It’s perfectly golden brown and dripping in flavor. You will never cook a turkey any other way again!

If you think this turkey is good then you need to try these other amazing side dishes that you can cook in your air fryer! Like these Sweet Potatoes, Brussel Sprouts, or even these super yummy Carrots!

Air Fryer Turkey

I know, I know, cooking a turkey in an air fryer isn’t the most common way to cook it but guess what?! It should be! This turkey turned out AMAZING. I’m talking juicy, lick your fingers to get every last bite good! This air fryer turkey only takes a few ingredients PLUS you don’t have to wait all day for it to cook! It’s the perfect turkey recipe for those who are just starting out because anyone can make it!

This is a great option if you are only serving a few guests. Or, you could use this for your family dinner sometime during the year! I mean, who says that turkey just has to be cooked at Thanksgiving?! Cook this up with some 1-Hour Rolls, this yummy Slow Cooker Sausage Herb Stuffing, this Easy Turkey Gravy, and these Perfect Mini Pumpkin Pies. Then, you will have yourself a delicious feast that everyone will love!!

What You Need to Make an Air Fryer Turkey

This recipe is so quick and easy to prepare! You just need a few herbs and spices that you probably already have on hand! See the recipe card below for exact measurements.

• Bone-in turkey: I used a bone in turkey because it has so much flavor! A 3-4 pound turkey will be just the right size!
• Olive oil: I used olive oil to rub the turkey so that the spices would stick well to it.
• Italian seasoning: This is such a great blend of spices! You can us store bought or, try making this homemade Italian Seasoning. It’s so good and it only takes 5 minutes!
• Paprika: I love the sweet taste that paprkia brings to this turkey!
• Garlic powder: The garlic powder mixes so well with the paprika and Italian Seasoning. The blend will knock your socks off!
• Salt and pepper: You can use more or less of these depending on the flavor that you are looking for!
• Butter: This helps the turkey keep in its moisture and adds a rich flavor!

Let’s Cook a Turkey!

Unlike other turkeys, this one doesn’t have to cook all day! It’s so simple… You are going to love it!

1. Rub turkey with oil and spices: Rub the turkey in olive oil. In a small bowl combine italian seasoning, paprika, garlic powder, salt and pepper. Rub on the outside of the turkey.
2. Add butter: Slice the butter and put under the skin of the turkey.
3. Cook and flip: Lay the turkey skin side down in the air fryer basket. Cook at 350 degrees for 20 minutes. Flip the turkey and cook for and additional 10-15 minutes depending on your size of turkey. Cook until a thermometer reads 165 degrees.
4. Let it rest and then slice it: Remove the turkey and let rest for 10 minutes. Slice and serve.

Turkey Cooking Tips

I can’t get over how easy and delicious this air fryer turkey is to make! Here are a few extra trips that will help yours turn out perfect!

• Don’t forget to thaw it! Turkeys can take a while to thaw! Make sure that you put your turkey in your fridge a couple of days before you plan on cooking it. Then, it will be all ready to go when the big day comes!
• Temperature check: Before eating your turkey, it’s important to know if it’s fully cooked of not! A turkey is done when it’s internal temperature reaches 180 degrees if measured in the thigh or 170 degrees in the breast. Use a meat thermometer when it’s done and check it to make sure!
• Let it rest: This step gets skipped so often because everyone is so anxious to eat! Trust me, I totally get it. But this part is SO important! Letting the turkey rest gives it time to absorb all of the juices that it made while it was cooking. If you slice it right aways, they will all just dribble out when you slice it up which means dry turkey meat. And no one wants that! Let it rest, it’s worth it!!

How to Store Leftovers

Turkey makes the BEST leftovers! And this air fryer turkey is no exception. Here is how you can save them for later to make sandwiches, soups, or even this Leftover Turkey Casserole!

• Refrigerate: Once your meat has cooled, place it in an airtight container. Then you can put it in your fridge and it will last for 3-4 days!
• Reheat: If you want to reheat your turkey then you can go ahead and put it on a plate and cook it in the microwave! Cook it on medium power, 30 seconds at a time until it’s heated through.

Amazing Side Dishes to Try

If you want to make this a feast, try out some of these amazing side dishes. They are all so different but SO delicious. There are so many to choose from and they are all so different that there is for sure something for everyone! Cook them all and make it a feast! Your friends and family will love them all!

Side Dishes

World’s Best Green Bean Casserole

Side Dishes

1-Hour Rolls

Side Dishes

Smashed Sweet Potatoes (2 Ways! Sweet AND Savory)

Side Dishes

Grandma’s Sausage Herb Stuffing

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Juicy Air Fryer Turkey

This juicy air fryer turkey is SOO GOOD and will have all of your guests asking for more! It's perfectly golden brown and dripping in flavor… You will never cook a turkey any other way again! 

Course Dinner, Main Course

Cuisine American

Keyword air fryer turkey

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 people

Calories 539kcal

Author Alyssa Rivers

Ingredients

• 3-4 pound bone-in turkey
• 2 Tablespoons Olive Oil
• 1 Tablespoon Italian Seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 Tablespoons butter

Instructions

• Rub the turkey in olive oil. In a small bowl combine Italian seasoning, paprika, garlic powder, salt, and pepper. Rub on the outside of the turkey.
• Slice the butter and put it under the skin of the turkey.
• Lay the turkey skin side down in the air fryer basket. Cook at 350 degrees for 20 minutes. Flip the turkey and cook for and an additional 10-15 minutes depending on the size of your turkey. Cook until a thermometer reads 165 degrees.
• Remove the turkey and let rest for 10 minutes. Slice and serve.

Nutrition

Calories: 539kcal | Carbohydrates: 5g | Protein: 67g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 957mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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Turkey Cupcakes

These turkey cupcakes are cute, festive, and oh so delicious! Your kids will love making these and they are perfect for the Thanksgiving season!

If you have a love for cupcakes like I do then you should definitely make these Apple Pie, these Angel Food, and these delicious Tres Leches Cupcakes. They are all SOO GOOD!

Turkey Cupcakes

I love anything that is super festive that I can do to make a holiday extra special. Christmas is an easy holiday to do that for but Thanksgiving is a little bit trickier! That’s why these turkey cupcakes are perfect! Not only are they made from a classic chocolate cupcake with delicious frosting but they are so cute and VERY festive! I mean a cute little turkey to eat at Thanksgiving… It doesn’t get much better than that!

My kids always see me in the kitchen and are always asking how they can help. This recipe is perfect because not only do you end up with a cute and decorative cupcake but making them is fun and simple! I show my kids what to do and then they can get creative and make them their own! They have so much fun! Once they are finished, they can gobble them right up (I couldn’t resist!) or you can use them to decorate your Thanksgiving table with! It’s a win-win!

Ingredients for Turkey Cupcakes

To keep this simple, I like to bake up the cupcakes beforehand! Then, all we have to do is decorate and eat! See the recipe card below for a list of exact ingredient measurements.

• Chocolate cupcakes: You can make these from a mix or make these amazing homemade chocolate cupcakes!
• Chocolate frosting: I like to use homemade chocolate buttercream frosting! But if you want these to go super quick then using store bought is totally fine too!
• Mini Oreos: The mini ones are the perfect size for the turkey’s head!
• Candy eyeballs: Get the ones that are very small. They fit the best!
• Candy corn: I used some candy corn to make the cute feathers. It’s the perfect way to use any leftover from Halloween!
• Gummy worms: It’s not a turkey without its wattle!

Let’s Put Together Some Turkey’s!

Once you whip up your cupcakes, these turkey cupcakes only take a few minutes to put these together! Have so much fun! It’s the perfect Thanksgiving craft that you can eat!

1. Make the cupcakes: Use your favorite recipe or a box mix to bake your choice of cupcakes. I used my recipe for chocolate cupcakes! Then, frost the tops of them with chocolate frosting (I used my classic chocolate buttercream frosting) using a frosting spatula or a knife.
2. Assemble the face: Assemble the turkey’s face by using the leftover chocolate frosting as “glue” to add the eyeballs to the mini oreo. Break off or cut the end of a candy corn for the beak and then cut the end of a red gummy worm off to use as the wattle. I made the gummy worm thinner by cutting off the back half and just using the top part for the wattle.
3. Spread frosting as glue: Spread a small smear of frosting on the back of the oreo and press onto the center of the cupcake. Just a little bit forward from the direct center.
4. Make the feathers: Use candy corn to create the tail feathers. I used six in the back row and five in the second row. And voila! You’ve got yourself a festive turkey cupcake! Repeat the steps for the remaining cupcakes.

Easy Variations

These turkey cupcakes can be easily changed up to have a bit more variety on your table! Here are a few ideas!

• Change the frosting: If you aren’t a fan of chocolate frosting on top then try it with some Cream Cheese Frosting instead! It’s just as delicious!
• Try a different cupcake batter: Who says you have to make these out of chocolate? Try making the cupcakes with these Vanilla Cupcakes or these Red Velvet Cupcakes! Really, any cupcake will work!
• Change up the cupcake liners: If you want to get extra festive, then you could change out the cupcake liner! Get plain white ones, fall ones, black ones or whatever you want!
• Oreos: If you decide to make these with vanilla frosting and cupcakes then switch out those oreos to the mini vanilla oreos so that they match better!

How to Store Leftovers

If you are making these turkey cupcakes ahead of time or you have some extra, here’s how you can store them so that they stay fresh!

• Room temperature: If you plan on eating them in the next day or two, the best way to store them is on your counter! Then, place them in an airtight container and get them out when you are ready to eat. Storing them at room temperature keeps them soft and moist!

More Delicious Cupcake Recipes

Cupcakes are the best! They are an especially great treat to have on hand around the holidays because you can make them super festive and different every time! Plus, they are a winner because everyone loves them! Here are a few more cupcakes that I love to make that are always a hit, especially with a large crowd to feed! Enjoy!

Desserts

The Best Vanilla Cupcakes

Desserts

Strawberry Cupcakes

Desserts

Banana Cupcakes with Cream Cheese Frosting

Desserts

Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream

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Easy Turkey Cupcakes

These turkey cupcakes are cute, festive, and oh so delicious! Your kids will love making these and they are perfect for the Thanksgiving season!

Course Dessert

Cuisine American

Keyword turkey cupcakes

Prep Time 25 minutes

Total Time 25 minutes

Servings 12 Cupcakes

Calories 163kcal

Author Alyssa Rivers

Ingredients

• 12 baked chocolate cupcakes
• 12 ounces Chocolate frosting store-bought or homemade
• 12 mini Oreos
• 24 mini Candy eyeball very small
• 132 regular Candy corn
• 6 classic Gummy worms cut in half

Instructions

• Use your favorite recipe or a box mix to bake your choice of cupcakes. I used my recipe for chocolate cupcakes! Frost the tops of them with chocolate frosting (I used my classic chocolate buttercream frosting) using a frosting spatula or a knife.
• Assemble the turkey’s face by using the leftover chocolate frosting as “glue” to add the eyeballs to the mini oreo. Break off or cut the end of the candy corn for the beak, and cut the end of a red gummy worm off to use as the wattle. I made the gummy worm thinner by cutting off the back half and just using the top part for the wattle.
• Spread a small smear of frosting on the back of the oreo and press onto the center of the cupcake, just a little bit forward from the direct center.
• Use candy corn to create the tail feathers. I used six in the back row and five in the second row. And voila! You’ve got yourself a festive turkey cupcake! Repeat the steps for the remaining cupcakes.

Nutrition

Serving: 1cupcake | Calories: 163kcal | Carbohydrates: 29g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 89mg | Potassium: 59mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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Penne alla Vodka

Penne alla Vodka is creamy, full of flavor and absolutely divine! This simple yet elegant dish is exploding with a creamy rich tomato sauce, and tender pasta. Perfect dinner anytime of the week!

So simple to make and comes together in one dish! Serve this with The Best Homemade Garlic Bread and My Favorite Caesar Salad for a complete out of this world meal.

Best Penne alla Vodka

A grown up pasta that can be made for the whole family. It’s a creamy dreamy dish that everyone loves. The vodka creates a unique flavor that’s just hard to replicate any other way.  When it first burst onto menus it was deemed super fancy and reserved for those special occasions. Now you can have a special occasion any night of the week with this super easy simple recipe.

See below for ways to sub out the vodka if you prefer. It won’t be exactly the same but it will still be amazing for sure. Celebrate everyday with this restaurant worthy meal at home. You’ll love it!

Penne alla Vodka Ingredients

Serve for special occasions, or just because it’s Tuesday. It’ll be the right dish for everything!

• Penne Pasta: Cook al dente according to directions on package
• Olive Oil: For sauteing
• Onion: Chopped
• Garlic: Minced or crushed will release the most flavor
• Vodka: Use something you’d drink. If want to substitute it out, see below.
• Tomato Sauce: A large 15 oz can
• Diced Tomatoes Splurge for good quality tomatoes for intense flavor
• Heavy Cream: I do not recommend subbing half and half or milk for the cream.
• Salt and pepper:To taste
• Optional Toppings: Basil, Parmesan Cheese, Red Pepper Flakes: Not necessary but definitely worth having.

Making This Amazing Pasta!

1. Cook: Cook the pasta according to the package directions for al dente.
2. Saute: In a large saucepan add the olive oil, onion, and garlic and saute till tender.
3. Add: Pour in the vodka and let it simmer till reduced.
4. Pour: Pour in the tomato sauce, diced tomatoes and heavy cream.
5. Simmer: Let it simmer till it starts to thicken, between the two simmer times should at least equal half an hour.
6. Pasta: Add the pasta to the sauce and stir till coated. Salt and pepper to taste. Add optional toppings, highly recommended.

Why Vodka in the Sauce?

So you may interested to know a few things about this decadent sauce:

• Where did it come from: No one exactly knows where Penne alla Vodka came from. And no one seems to want to claim it. Some say it’s Italian, some say it’s more Italian-American, and others still claim that it was invented by vodka manufacturers. What we do know is that erupted on to the culinary scene in the late ’70’s and early 80’s and has only grown in popularity since.
• So what does the Vodka do anyway: On its own vodka doesn’t have a strong flavor, so you may be wondering why it would have an entire sauce devoted to it. Vodka brings out flavor compounds in the tomatoes that are only soluble in alcohol. So vodka pulls out additional flavors and concentrates from the sauce without adding flavor on it’s own.
• End Results using Vodka:  Vodka does alter the flavor of the sauce in a pleasing way. It adds a touch of heat and a bit of a sharp bite that help balance out the sweetness of the tomatoes and the cream. Is it absolutely necessary? No, but vodka sauce just wouldn’t be, well, vodka sauce without it
• Substitutions for the Vodka:  You can technically add a different alcohol (keep it to about 2% ABV) for the Vodka but watch the flavor. Once the alcohol cooks off you’ll be left with the flavor of the spirits, which may not work so well. If you’re serving it to kids or want alcohol free sauce. Use water and a squeeze of lemon instead. You can also use water and splash of white vinegar.

Tips for the Perfect Penne alla Vodka

• Noodles: Cook the noodles so they are just underdone, definitely al dente, so they don’t get mushy but hold up in the sauce.
• Pasta: Although this calls for Penne, you don’t have to use penne pasta. Rigatoni, cavatappi, ziti, fusilli or even fettucini all work.
• Cooking Time: Make sure to simmer the sauce once you’ve added the vodka for at least 1/2 an hour total time to make sure the alcohol cooks off, otherwise you’ll be able to taste it.
• Intensify tomato flavor: Want to amp up the tomato flavor substitute out the tomato sauce for 1/2 cup of tomato paste. YUM!
• Add ins: Make this your own unique pasta and add in Sausage, chicken, bacon, zucchini, peppers, mushrooms or olives for diversity.

 

More Pasta Dishes to Love

Everyone loves pasta and it’s so easy to cook and has so many variations to try.

• Pasta Skillet with Pumpkin and Sausage
• Creamy Shrimp and Mushroom Pasta
• Quick and Easy 5 minute Sun Dried Tomato Pesto Pasta
• Easy Pasta Carbonara 
• Asiago Garlic Alfredo Pasta

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Penne alla Vodka

Penne alla Vodka is creamy, full of flavor and absolutely divine! This simple yet elegant dish is exploding with a creamy rich tomato sauce, and tender pasta. Perfect dinner anytime of the week!

Course Dinner, Main Course

Cuisine American, Italian American

Keyword penne alla vodka

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6 People

Calories 445kcal

Author Alyssa Rivers

Ingredients

• 1 pound penne pasta
• 1 tablespoon olive oil
• 1 small onion diced
• 3 cloves garlic diced
• 1/2 cup vodka*
• 1 15 ounce can tomato sauce
• 1 15 ounce can diced tomatoes, drained
• 1 cup heavy cream
• salt and pepper

Optional Toppings

• chopped basil
• parmesan cheese
• red pepper flakes

Instructions

• Cook the pasta according to package directions and drain.
• In a large sauce pan add the olive oil, onion and garlic. Sauté until tender. Pour in the vodka and and let it simmer until reduced.
• Pour in the tomato sauce, diced tomatoes, and heavy cream. Let it simmer until it starts to thicken. Add the pasta to the sauce and stir until coated. Salt and pepper and add optional toppings.

Nutrition

Calories: 445kcal | Carbohydrates: 59g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 21mg | Potassium: 221mg | Fiber: 3g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

 

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Amazing Decadent Pecan Pie

Amazing Decadent Pecan Pie is a rich, chewy, nutty, sweet, traditional holiday staple. For many the holidays aren’t the holidays without this brilliant dessert on the table. This homemade delight is surprisingly super simple. You are going to love it!

This holiday season spread your table with this amazing Pecan Pie along with Grandma’s Famous Pumpkin Pie, Perfect Apple Pie and an Easy Cherry Pie for a dessert table to drool over!

Pecan Pie Recipe

Pecan Pie got its start deep in the heart of Texas where it is now the State’s official Pie! It started showing up in Texas cookbooks first in the 1870’s and 1880’s. In the 1930’s Corn syrup companies widely popularized the pie publishing it on the back of their bottles, using corn syrup in the recipe. It was best known as a southern dish in the 1940’s and 50’s and now variations are all over the United States and this delectable dish graces tables everywhere.

No matter where it came from, this pie so scrumptious. It’s a family favorite for Thanksgiving and Christmas. But don’t wait till the holidays to whip this up. It’s so easy and so delicious make it any time you wish!

Ingredients for Homemade Pecan Pie

Pie Crust: 

• Flour: All purpose flour is best, so it holds its structure
• Sugar: Helps as a binder and browning
• Salt: Gives it flavor
• Butter: Butter gives it that flakey goodness
• Cold Water: To add moisture

Pecan Pie Filling:

• Pecan Halves: You’ll divide these
• Butter: Adds richness Melt the butter then let it cool.
• Eggs: This is the binder and give the pie lift
• Vanilla: Flavor
• Corn Syrup: It wouldn’t be pecan pie without it
• Molasses: Adds a deep rich flavor
• Brown Sugar: Can’t use all corn syrup, and dark or light do the trick
• Flour: Helps it not be super runny
• Salt: Balances the sweet.
• Cinnamon: Adds a bit of magic to the flavor

 

Let’s Bake a Pie!

Pie Crust

1. Whisk: In a small bowl mix the flour, sugar, and salt with a whisk
2. Food Processor: Place the flour mixture in the food processor and add cold cubed butter. Pulse several times till mixture is pea or bean sized.
3. Water: Turn the processor on and drizzle the cold water over the dough mixture through the water hole. Add enough water for the dough to pull together. Stop and scrape the bottom to make sure the flour is all incorporated.
4. Refrigerate: Turn the dough out onto the counter and form into a disk. Wrap in plastic wrap and place in the fridge for at least an hour.
5. Roll: Remove from fridge and roll into a circle about 2 inches larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
6. Form: Place the dough over the pie dish, and lightly press the dough into the bottom and side of the pie dish. Trim excess dough leaving just enough to fold under and create a fluted edge.
7. Cover: Cover and refrigerate for another 15-30 min or you can freeze for later.
8. Parchment: Using a fork poke steam holes in the bottom of the pie dough and on the sides.Place a large piece of parchment over the dough and place pie weights or dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
9. Blind Bake:  Place the pie dish on a large baking sheet and bake at 425 for 25 min. Carefully remove the pie and remove the parchment and pie weights. Then bake for another 5 min. Place on a cooling rack to cool.

Pie Filling

1. Beat: In a medium mixing bowl blend the melted butter, eggs, light corn syrup, molasses and vanilla, beat till smooth.
2. Whisk: In a separate bowl whisk the sugar, flour, salt and cinnamon then add to the wet ingredients and beat till completely incorporated.
3. Add: Place 2 cups of chopped pecans into the cooked pie crust.
4. Pour: Pour the filling over the pecans in the pie crust, allowing it settle and fill all the spaces. Arrange the 1/2 cup of un chopped pecans on top in desired pattern.
5. Place:  Place the piece on a baking sheet and cover the edge with a pie shield or thin strips of foil.
6. Bake: Bake at 350 degrees for 60-70 minutes till the middle is just slightly jiggly. Cool completely.

Suggestions for an Amazing Pecan Pie

Not that this pecan pie needs much help but here are a few tips.

• Time Saver: Need to save yourself some time use a pre made pie crust. You can also purchase pre chopped pecans for even faster prep.
• Nuts:  Use chopped pecans in the filling and top with whole halves to add texture
• Too Sweet: This is supposed to be a sweet pie, but I get it, it can be too sweet sometimes. Balance that sweetness by adding semi-sweet chocolate chunks or chocolate chips to the bottom of the pie crust before adding the filling. You can also add flakey sea salt to the top once cooked for a sweet and salty taste. Also try toasting the pecans that will end up in the filing, but not the ones that will be on top, as they’ll toast as it cooks.

Make it Ahead And Store It!

I love this pecan pie recipe because you make it ahead of time and check it off your to do list early. Like really early!

• A few days: You bake this pie and store it at room temperature for up to 3 days before using.
• A Couple of Months: Bake and cool completely and then freeze the pie for up to 2 months. Thaw in the fridge overnight and bring to room temp. before serving.
• A few more days: It can also be stored in the fridge loosely covered for 4-5 days. Allow to come to room temp before serving.

More Pie To Try!

Because pie is just plain awesomeness in a flakey crust!

• Homemade Peach Pie
• Sweet Potato Pie
• Banoffee Pie
• Amazing Strawberry Peanut Butter Pie
• Easy Lemon Pudding Pie

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Pecan Pie

Amazing Decadent Pecan Pie is a rich, chewy, nutty, sweet, traditional holiday staple. For many the holidays aren't the holidays without this brilliant dessert on the table. This homemade delight is surprisingly super simple. You are going to love it!

Course Dessert

Cuisine American

Keyword pecan pie

Prep Time 15 minutes

Cook Time 1 hour 35 minutes

Total Time 1 hour 50 minutes

Servings 8 People

Calories 679kcal

Author Alyssa Rivers

Ingredients

Pie Crust

• 1 and 1/2 cup all-purpose flour
• 2 rounded tablespoon granulated sugar
• 1/4 rounded teaspoon kosher salt
• 5 ounces unsalted butter cold & cubed
• 2 - 4 tablespoon cold water

Pecan Pie Filling

• 2 and ½ cup pecan halves divided
• 2 ounces unsalted butter melted and cooled
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup light corn syrup
• ⅓ cup molasses unsulphured
• ⅓ dark brown sugar or light brown
• 1 tablespoon flour
• ½ rounded teaspoon kosher salt
• 1 ½ teaspoon cinnamon

Instructions

Make pie crust

• Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
• Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
• Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
• Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
• Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
• Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15 - 30 minutes.
• Preheat the oven to 425°F.
• Remove pie crust from the freezer and use a fork to poke steam vents on the bottom of the pie dough and on the sides.
• Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
• Place the pie dish on a large baking sheet. Bake pie crust for 25 minutes with pie weights or beans, then carefully remove the parchment paper along with the pie weights and bake for another 5 minutes.
• Remove the pie crust from the oven and place it on a wire rack to cool slightly. Reduce the oven temperature to 350°F.

Make the pie filling

• Add cooled melted butter, eggs, light corn syrup, molasses, and vanilla extract to a medium mixing bowl and beat until smooth. Whisk together sugar, flour, salt and cinnamon in a small bowl and add it to the liquid mixture, beat again until completely incorporated.
• Add 2 cups of roughly chopped pecans to the slightly cooled pie crust, reserving about ½ cup of whole pecan halves to create a pattern on top.
• Pour the filling over the chopped pecans, allowing it to settle and fill all the spaces in between the pecans. Arrange the reserved pecans on the surface in a desired pattern.
• Place the pie dish on a baking sheet and cover the edge with a pie shield or thin strips of foil. Bake for 60 - 70 minutes until the middle is just slightly jiggly.
• Remove from the oven and allow to cool completely before serving.

Nutrition

Calories: 679kcal | Carbohydrates: 70g | Protein: 8g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 59mg | Potassium: 380mg | Fiber: 4g | Sugar: 48g | Vitamin A: 726IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg

 

 

 

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