Bringing Life

Tag: Christmas recipe

  • Classic Pecan Pie

    Classic Pecan Pie

    a pecan pie in a milk glass pie plate

    Prep Time: 10 minutes
    Bake Time: 55–65 minutes
    Serves: 8

    This is the pecan pie people sneak a slice of before dinner — rich, buttery, gooey, caramel-sweet, and full of toasted pecans. Simple ingredients, classic flavor, and a flaky crust that makes it absolutely irresistible.

    🧂 Ingredients

    For the Filling

    • 1 cup light corn syrup
    • 1 cup sugar
    • 3 large eggs
    • ¼ cup (4 Tbsp) melted butter
    • 1 ½ tsp vanilla extract
    • ½ tsp salt
    • 1 ½ cups pecan halves

    For the Crust

    Use a homemade flaky pie crust for the best results.
    You can find my recipe here:
    LINK:FlakyHomemadePieCrustRecipeLINK: Flaky Homemade Pie Crust RecipeLINK:FlakyHomemadePieCrustRecipe

    (A store-bought unbaked 9-inch crust works in a pinch, but the homemade one really makes this pie shine.)

    🔪 Instructions

    1. Prepare the crust.

    Press your unbaked pie crust into a 9-inch pie pan. Crimp or flute the edges. Keep chilled while you mix the filling.

    2. Mix the filling.

    Whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth.

    3. Add the pecans.

    Fold in the pecan halves until everything is evenly coated.

    4. Assemble and bake.

    Pour the filling into your prepared crust.

    Bake at 350°F for 55–65 minutes, or until:

    • the top is golden and set,
    • the edges are firm,
    • and the very center still has a gentle wobble.

    5. Cool completely.

    Let cool at least 2 hours so the filling fully sets and slices cleanly.

    💡 Tips for the Best Pecan Pie

    • If the crust edges brown too quickly, tent them loosely with foil.
    • Toast the pecans in a dry skillet for 3–5 minutes for deeper flavor.
    • For a slightly less-sweet pie, swap ¼ cup of the sugar for brown sugar.
    • This pie slices beautifully when made a day ahead.

    🕯️ Bringing Life Note

    A flaky crust really is the foundation of the perfect pecan pie. If you haven’t tried my homemade version yet, this is a place to make it shine. Rich, buttery filling + crisp, tender crust = pure holiday comfort.

  • Classic Cranberry Salad

    Classic Cranberry Salad

    a cut glass footed bowl of classic cranberry salad with whipped cream on top

    Ingredients

    Cranberry Base:

    • 1 (12-oz) bag fresh cranberries, rinsed
    • 1 cup sugar
    • 1 large apple, peeled and diced (Honeycrisp or Gala works great)
    • 1 cup crushed pineapple, drained well
    • 1 orange, peeled and chopped (or use zest + segments)
    • ½–¾ cup chopped pecans or walnuts

    Cream Layer (optional but amazing):

    • 1 cup heavy whipping cream (or 8 oz Cool Whip if preferred)
    • 2 Tbsp powdered sugar
    • 1 tsp vanilla

    Instructions

    1. Prep the Cranberries

    • Pulse cranberries in a food processor until finely chopped (but not puréed).
    • Stir in sugar and let sit at least 30 minutes or up to overnight. This helps the cranberries release juices and mellow.

    2. Add the Fruit & Nuts

    Stir in:

    • diced apple
    • drained pineapple
    • chopped orange
    • chopped pecans

    Chill until ready to serve.

    3. Make the Cream Layer

    Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
    Fold into the cranberry mixture OR layer on top, depending on how you like it.

    (Some families add miniature marshmallows too—totally optional but classic!)

    4. Chill

    Refrigerate at least 2 hours to let flavors meld. Overnight is even better.

    Notes

    • Texture: If you want a firmer, more “salad-y” texture, stir in 1–2 cups mini marshmallows or fold in only half the whipped cream.
    • Sweeter: Add up to ½ cup more sugar depending on your preference.
    • Make Ahead: Keeps 2–3 days in the fridge and is best cold.