So what makes this pie so addictive? First, the depth of flavor that just the slight bit of added rum adds. It doesn't seem like 2 tablespoons of rum would make that big of a difference, but trust me, don't skimp here. Second the perfect layer of whipped cream covering the entire top of the pie is essential. No more single dollop of whip cream per slice...a whole layer on top of the freshly made topping is the way to go. Lastly the praline pecans...make more than the recipe calls for and sprinkle on top liberally. This sweet, crunchy, nutty addition adds the perfect amount of textural distinction to an otherwise melt in your mouth creamy pie. If you're feeling ambitious and want to make your own pie crust, Paula's Perfect Pie Crust is a fantastic recipe...buttery and flaky. Of course, there's no shame in store-bought pie crust...just buy the frozen sheets of rolled out dough that you put in your own pan which is much better than the kind that is frozen and already pressed into a tinfoil pan.
Whatever you decide about your crust, make sure this pie is filling it...you'll be the talk of your Thanksgiving party and have everyone wishing you made two. Seriously...this is the only dessert that I've ever hid from people so I can have the leftovers all to myself!
I have been slightly obsessed with this Spicy Cranberry-Pepper Jelly since I first made it back in 2011...which is funny because until that point I was a die-hard canned cranberry sauce girl. Gasp! I know, I know, but it reminds me of childhood and I do still love it. But now, I look forward to this Spicy Cranberry-Pepper Jelly more than almost anything else at Thanksgiving. And the great thing is that this condiment is so yummy and versatile that it lives well past Turkey Day. Fantastic on turkey sandwiches of course, but also great with baked brie or really paired with any cheese. It also makes a nice cracker dip along with some cream cheese.
This cranberry-pepper jelly knows no bounds and it's super easy to make as well. I'm posting it nice and early because I always make a triple batch the week before Thanksgiving and give out jars of it to all of my direct reports at work as a nice little holiday gift. The recipe is from the 2011 Thanksgiving issue of Bon Appétit with only a couple of very minor SavoryGirl adaptions included below.
So first things first...the ingredients. Super simple ingredients here along with a heavy-bottomed pan and you're ready to go: