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May 28th
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Pecan pie recipe: The perfect complement to pumpkin pie at Thanksgiving

pecanpie111911_optBY MARGARET MORGAN

Pecan pie is the perfect complement to pumpkin pie on the Thanksgiving table

There’s no question that pie is a staple in American homes during the holidays. Pie has that inevitable quality to bring together a family after a hard-earned holiday meal to enjoy some good old family tradition. An intimate family conversation that brings all family members closer every holiday is the cornerstone for every bite of pie.

The whole story, according to Wholly Wholesome, is few Americans realize the history that goes into the pies they enjoy today. Originally called a “coffin” (meaning “basket” or “box”), the pie was the beginning of every holiday meal. For hundreds of years, tracing back to our great ancestors, every meal was baked into a crusty shell and served warm with meat filling the interior. Then, pies were considered a necessity. Today, however, pies are considered a culinary delight. Our beloved pie is so special that it is now saved for family gatherings and a sweet treat after meals.

“Pies have been a central part of our family celebrations for generations,” explains Doon Wintz. “My sister, Bonnie, and I have a friendly competition at holiday meals. She makes her famous pecan pies and I make pumpkin or ice cream pies. It’s a real treat to pass along our family’s tradition through wholesome, natural and organic baked-goods. We understand the importance of family and how food brings them together in a really special way.”

Pies have a serendipitous appeal for every taste bud, from apple and pumpkin pies to blueberry and cherry and serendipitous tastes call for serendipitous recipes, including the one here for Bonnie’s Pecan Pie. Everyone can enjoy this Wholly Wholesome recipe this holiday season, including special dieters.

Aunt Bonnie’s Pecan Pie


  • ½ cup sugar
  • 1 cup Corn Syrup
  • 4 Tablespoons Butter
  • 3 eggs (beaten lightly)
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • 1 Nine Inch Wholly Wholesome Pie Shell (White, Whole Wheat or Spelt)
  • 2 Cups broken pecans (broken into small pieces)
  • 60 Whole Pecan halves (for top of pie)


1. Combine sugar and syrup in a fry pan over a medium heat for 5 minutesMelt Butter into mixture

2. Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink)

3. Preheat oven to 400 deg F.

4. Once cooled, add eggs, salt and vanilla

5. Fill pie shell w/broken pecans

6. Pour Syrup mixture over pecans until it’s just below the rim

7. Arrange Pecan Halves on top starting with the largest pecans around the outside in a circle and using progressively smaller pecan halves as you circles move towards the center. Be sure to save some nice small ones for the center.

8. Place on a piece of foil on top of a cookie sheet and place in the oven

9. Reduce oven to 350 deg F. and bake for 50 minutes or until pecans are nicely toasted, but not burnt.

The company's passion to create a natural baked goods product line that could deliver great tasting treats for ingredient-conscious consumers led to the savory pies, cookies, cakes, rolls, breads and pie crusts that Wholly Wholesome offers today, including organic, vegan and kosher. Evaporated cane sugar (ECS), also known as evaporated cane juice, is an important ingredient in Wholly Wholesome products as it leaves no carbon footprint. It is often listed as Organic Cane Sugar on the ingredients panel. In Wholly Wholesome mission statement, in referencing Our Planet, it says that the company follows “a path towards a sustainable future with a clear focus on the environment, social equity and economic growth.”

Enjoy this article? Click on the “Subscribe” button above for e-mail alerts with food news, recipes and an inside look at great restaurants and events and please visit me at Shore Region Restaurant Examiner and


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