Some people associate Thanksgiving with turkey.
Others with cranberry sauce, stuffing.
Still others with the Macy’s parade.
For me, pecan pie is the hallmark.
A culinary bonding experience.
Between me and my daughter.
Anticipating pecans soaked in corn syrup, eggs, vanilla.
Baked in a pâte brisée crust.
Till the filling puffs in the oven.
Nuts on top, toasted; inside, runny.
But she surprised me in September when asked about dessert.
Said she wanted lemon cake.
So, I made cake instead of pie.
Which we ate on the eve of the holiday.
Noting its lightness, tang.
But the morning of Thanksgiving, I sensed agitation.
She insisted on walking with me to Whole Foods.
To purchase a pecan pie.
Entering the store, we both felt relief.
The problem could be solved.
Our connection preserved.
But no pecan pie in the bakery.
None in the freezer.
A stocking clerk affirmed they were sold out.
Though pumpkin pies abounded.
Roseanne wrinkled brows.
Tried to puzzle out how to fix the breach.
Buy candied pecans?
Sprinkle them on ice cream?
Buy syrupy pecan or walnut topping?
Or buy a frozen crust?
Make the filling at home?
Which is what we did.
No rolling pastry.
Just mixing filling.
Pouring it into the most perfect bed.
Voilà, only an hour later,
the pie was browned, complete.
Relationship repaired with ease.
Disquietude in retreat.
Lynn Benjamin
November 30, 2023