Thanksgiving, Texas-Style:
A New Tradition Begins
Story and Images by Chef Mark Segovia
We didn’ t grow up with set-in-stone Thanksgiving traditions. Some years we traveled, other years we stayed home. Sometimes there was turkey, sometimes just tamales and pie. But a few years ago, we decided to start something of our own— something that felt like us.
That’ s when the pecan pies began.
My family is from Texas, where pecan trees line backyards, roadsides, and even schoolyards. Growing up, I didn’ t think much about it. Pecans were just there— in cookies, candied in jars, or scattered across the ground. But when we started looking for a way to anchor our Thanksgiving table with something meaningful, pecans felt like home.
Now, every year, the day before Thanksgiving, we turn the kitchen into a little pie workshop. Everyone gets a role— someone mixes the filling, someone lays out the dough, someone’ s in charge of the music. We talk, we snack, we make a mess, and somehow, we always end up with a few beautiful, nutty, golden pies.
It’ s not about the perfect crust or a secret ingredient. It’ s about taking something from where we’ re from and turning it into something that brings us together. This pecan pie isn ' t just dessert— it ' s the start of a tradition that’ s finally ours.
Texas Pecan Pie Sweet, rich, and full of Love Ingredients For the filling:
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 1 / 2 teaspoon salt
• 1 / 4 cup unsalted butter, melted
• 3 large eggs
• 1 1 / 2 teaspoons vanilla extract
• 1 1 / 2 cups pecan halves( plus a few extra for decorating)
Continued...
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