Tom

Every year for Thanksgiving we go to a family friend's house. We've built this tradition over the last 15 years and it is one of my most beloved times of the year. For a long time I wasn't expected to contribute to Thanksgiving dinner outside of whatever my mother brought. However, something strange happened about four years ago and I began to cook! Friends that have known me for several years know what a huge feat that is, considering that I could barely boil water in high school. So, for about the last three years my contribution to Thanksgiving dinner has been the pie. Year one was an apple crisp that went over well...turns out that the Catholic Priest dining with us that year was severely allergic to all nuts EXCEPT for walnuts which happened to be the topping. Year two was risky with one pumpkin and one pecan. This year was not just pecan but BUTTER PECAN (the Catholic Priest did not join us this year)! My only rule, which is quite dangerous, is that I try something new every year. Yup, that's right...brand new recipes, used for the very first time on Thanksgiving...it's either a hit or not...so far I'm three for three. This pie was a little unique though...I realized that Butter Pecan pie is not the prettiest pie...it's actually quite bland looking. After I complained for about the fifth time about how ugly my pie was my mom suggested I decorate it. I did...my husband named the decoration Tom...he is as follows!

Ha, ha, ha!!! I may have learned to cook, but I'm still working on the artist thing!!! For any of you wanting to try the pie I have included the recipe for you as well! I should warn you if you are afraid of fat grams or calories this pie is not for you! It is also fairly sweet so I recommend small doses! Enjoy...

Butter Pecan Pie

Ingredients:
1 c. coarsely chopped pecans
1/4 c. butter or margarine
1 container vanilla buttercream frosting
8 oz. cream cheese, softened
1 c. non-dairy whipped topping, thawed
1 prepared 9" graham cracker pie crust
***Pecan halves for garnish***

1. Place pecans and butter in 10" skillet on medium heat. Cook, stirring constantly, until butter is lightly browned. Pour into heatproof large bowl. Add buttercream frosting and cream cheese. Stir until thoroughly blended.
2. Fold in whipped topping. Pur into prepared crust. Garnish with pecan halves if desired! Refrigerate for 4 hours or until firm.
   

Makes 8 to 10 servings