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Pecans take center stage in this rendition of the Thanksgiving meal.

Shelley E. Huguley, Editor

November 21, 2019

3 Min Read
American Pecan Council

Just in time for Thanksgiving, I received an email about a campaign by the American Pecan Council (APC) about their Pecan ThanksEverything Pie. Pecans, of course, are the star ingredient. But what piqued my curiosity is the campaign features one pie with eight slices of eight different popular Thanksgiving dishes.

My love for pecans and my mom’s Thanksgiving dishes prompted me to click on the link and see what this was all about. The link took me to, where a two-minute video introduces two sisters, Emily and Melissa Elsen, daughters of a Midwestern grain farmer, who agreed to create this unique dish. The pie contains individual slices: Turkey pot pie; mac and cheese; cranberry; sweet potato casserole (my favorite holiday dish); squash pecan and sausage stuffing; green bean casserole; chocolate pecan pie; and interestingly, a slice of roasted veggie and potato mash. The crust contains pecans and each slice is garnished with American’s native nut, whether they’re candied, or part of the breadcrumbs topped on the mac and cheese or toasted.


Now, for those who are panicked or possibly grossed out at the thought of all of this being together in one pie, allow me to settle your fears. The sisters made individual pies of each dish and then sliced a piece of each to create this all-in-one pie. Yes, the slices are touching, but honestly, it looks amazing! And what a fun twist on a traditional meal. As they say in their video, they’re putting the entire holiday table into one pie.

If you live in New York City or happen to be there Nov. 15, the pies will be for sale at the sister’s pie bakery, Brooklyn’s Four & Twenty Blackbirds. The sisters will donate 50 percent of the proceeds to a local community center. But if you are like me and NYC is unfortunately not on your holiday travel calendar, the recipes are online. (If you make this ThanksEverything Pie, I want to hear from you and see pictures! I’m not sure I have the patience to try.)

See, Pecan quality, quantity exceeding expectations

What motivated APC to create this all-in-one delicacy? Pecans, of course. But also, America’s love affair with pies, which according to a YouGov survey, is the must-have holiday dessert, outranking cake and cookies. The survey also shows that two-thirds of Americans are interested in trying new recipes, including twists on holiday classics. If you haven’t been to APC’s website, you might give it a look. The site provides a variety of recipes from No-Bake Pumpkin Pecan Pie Bites to Sweet Potato Casserole with Bourbon Pecan Crumble and Pecan Apple Stuffing.

I don’t know what you will serve this holiday season or how you will serve it but whether it’s in slices from a pie dish or out of a roaster, the Farm Press staff would like to wish you a Happy Thanksgiving! Pass the pie, please.

About the Author(s)

Shelley E. Huguley

Editor, Southwest Farm Press

Shelley Huguley has been involved in agriculture for the last 25 years. She began her career in agricultural communications at the Texas Forest Service West Texas Nursery in Lubbock, where she developed and produced the Windbreak Quarterly, a newspaper about windbreak trees and their benefit to wildlife, production agriculture and livestock operations. While with the Forest Service she also served as an information officer and team leader on fires during the 1998 fire season and later produced the Firebrands newsletter that was distributed quarterly throughout Texas to Volunteer Fire Departments. Her most personal involvement in agriculture also came in 1998, when she married the love of her life and cotton farmer Preston Huguley of Olton, Texas. As a farmwife, she knows first-hand the ups and downs of farming, the endless decisions made each season based on “if” it rains, “if” the drought continues, “if” the market holds. She is the bookkeeper for their family farming operation and cherishes moments on the farm such as taking harvest meals to the field or starting a sprinkler in the summer with the whole family lending a hand. Shelley has also freelanced for agricultural companies such as Olton CO-OP Gin, producing the newsletter Cotton Connections while also designing marketing materials to promote the gin. She has published articles in agricultural publications such as Southwest Farm Press while also volunteering her marketing and writing skills to non-profit organizations such as Refuge Services, an equine-assisted therapy group in Lubbock. She and her husband reside in Olton with their three children Breely, Brennon and HalleeKate.

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