![\"Pecan](\"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/11\/DSC_0209.jpg\")
<\/a><\/p>\nPecan Pie<\/p>\n<\/div>\n
Pecans are worth more than gold in Paris and sell out of the Ex-pat stores quicker than you can catch the metro from St. Germain to the Marais. One year a friend of mine heard through the ex-pat grapevine that I had grabbed the last four bags of pecans at the Thanksgiving Store (yes, there is a whole store in Paris dedicated to Thanksgiving and produit Americain<\/em>)\u00a0and she showed up at my doorstep desperate to barter or exchange anything<\/em> for just one bag. They weren’t even pretty pecans! They were chopped up tidbits for 6 euros a bag! Needless to say I happily handed over half of my goods in exchange for a good recipe.<\/p>\n If you’re up for some storytime, here’s an old one about getting Thanksgiving done in Paris…. A Parisian Thanksgiving<\/a>….<\/p>\n Pecan Pie<\/p>\n<\/div>\n Although Thanksgiving is precious to all Americans, holding family & friends near and dear, when you are million miles away from home you hold Thanksgiving even closer to your heart. Traditions make us part of what we are. As a family. As a culture. As a country. Sometimes it takes some distance to fully appreciate what our American holidays are all about \u2013 at least it did for me.<\/p>\n This is that same recipe my friend gave me with a few adaptions (I add alcohol and extra pecans). I’ve never had problems with the filling setting like I have with other recipes. To get that pretty look with the pecan halves, pour the filling in your pie crust and then layer nice halves on top. I buy the cheaper chopped up version for the filling.<\/p>\n<\/a><\/p>\n