Thanksgiving Recipe – Brown Sugar Nut Pie
Emily Day of Flour & Co is your baking savior!
Thanksgiving is just… two weeks away? Yikes! The holiday season has once again managed to sneak up on us this year! Good thing we’re prepared… or at least slightly so. Turkey, check! Brussels sprouts with loads of bacon, check! Dessert… right. Who’s the baker in this family again?
The art of baking can be a daunting task. We know. But don’t you fret! We’ve got an easy recipe for a great spin on pecan pie… because, let’s face it, who doesn’t love pecan pie?
Emily Day, baking expert and owner of Flour & Co, a modern American bakery located in Nob Hill of San Francisco, CA, shares her favorite autumn-themed pie recipe! This nutty, gooey and not overly-sweet dessert has got us rethinking the classic!
Brown Sugar Nut Pie:
2 cups dark brown sugar
2 teaspoons pure vanilla extract
4T melted butter
1 cup heavy cream
½ teaspoon salt
2/3 cup toasted and chopped pecans
2/3 cup toasted and chopped cashews
2/3 cup toasted and chopped almonds
Preheat oven to 325 degrees. With the exception of the nuts, whisk all ingredients together until fluffy. Add in nuts. Pour batter into prebaked pie shell. Bake on a sheet pan (in case of spillage) for 50-55 minutes, until center is set. Let cool.
If baking is still not your thing, Flour & Co is also offering their Apple Crosata, Spiced Pumpkin Cake with a cream cheese frosting and caramel drizzle and their Harvest Pie that can all be pre-ordered and picked up two days before the big feast!
Forget the turkey! Who said that dessert(s) should be saved for last?
Flour & Co: (415) 992-7620
1030 Hyde St, San Francisco, CA 94109.
Photos courtesy of Flour & Co.