Amber Midthunder’s Selfmade Pecan Pie Recipe Is a Household Tradition

One particular of her most “intense” memories of the pecan pie is when she was tasked with cooking the Thanksgiving food by herself. “My mom was performing Thanksgiving and she experienced an emergency dental surgical procedure on the Wednesday prior to,” she states. “So we wake up on Thursday and my mom’s like, ‘Amber it can be on you.’ She was like, ‘I’m sorry, but you’ve acquired to do Thanksgiving.’ I was like 16 and she was like, ‘Just go.’ I did an overall Thanksgiving by myself and my dad and I broke into the pies early—that was our matter. We were like, ‘If we’re in charge of Thanksgiving, then desserts go initially.’ I try to remember when she arrived to, she was like, ‘Where did the pie go?’”

Midthunder’s appreciate of desserts commenced at an early age. She watched her mother in the kitchen and at some point started experimenting on her own. “I feel as I get older, I enjoy meals mainly because they symbolize a lot of tradition,” she admits. “It’s very nurturing to host and feed folks and choose care of their bodies. I guess as I get more mature I am intrigued in frequent cooking. When I was in significant school…I really don’t try to remember the day that I woke up and just determined that I love baking. But there absolutely was a working day that I woke up and determined I like baking.”

As element of Glamour‘s ongoing series That Matter I Usually Cook, she’s sharing her mom’s mystery ingredient pecan pie recipe with us, which was initially developed by her grandpa!

Amber Midthunder’s Homemade Pecan Pie 

Pie Crust


1 cup, moreover a handful all-intent flour

½ tsp. salt

⅓ cup cold butter, cut into ½-inch pieces

3–4 tbsp. ice water


Mix flour and salt in a medium-sized bowl. Mash in butter, utilizing two butter knives and then a fork, until eventually combination kinds crumbs like peas. Sprinkle with ice drinking water, just one spoonful at a time, tossing with a fork until finally the flour is just moist (more h2o can be added by the spoonful, if needed).

Mold pastry into a ball, then mash into a flattened round on a frivolously floured floor. Wrap airtight in a repurposed deliver bag and refrigerate for about an hour till the dough is cold, still not far too tough. 

Roll out the crust with a rolling pin dusted in flour, and then use the rolling pin to transfer the dough to a glass baking pan.

Pie Filling


1 cup corn syrup

3 eggs

⅔ cup sugar

2 tbsp. butter (melted but not very hot)

½ tsp. authentic vanilla extract

1 tsp. pure almond extract

2 cups pecans

1 (9-inch) unbaked pie crust (or frozen pie crust) 


Preheat oven to 350°F.

Blend eggs (not way too a great deal), then stir in sugar, butter, and extracts. Incorporate fifty percent of the pecans.  

Pour filling into pie crust.

With the remainder of the pecans, location one pecan in the centre of the pie on top of the filling, then spot the relaxation in concentric circles from the middle to the edge. 

Bake on the center rack of the oven for 55 to 70 minutes (dependent on your elevation and oven warmth design).

Paulina Jayne Isaac is an editor and author centered in Philadelphia.