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Thanksgiving Must-Have: Chef Justin Beckett’s Fig & Pecan Pie

Posted on: November 4th, 2013 by Amy Martin 4 Comments

When it comes to Thanksgiving, I’m a huge overachiever… at least when it comes to pie. Pie and I, well, we have a very special relationship. I hosted Thanksgiving last year for a very small group of close family and made something close to 7 pies (WAY more than we needed). I like variety and am a firm believer of the notion that ‘more is better,’ especially when it comes to Thanksgiving Day pies, but it would have been nice to enjoy all of my favorites without spending a crazy ton of hours in the kitchen.

If you don’t want to be a crazy like me (or just need a great take-along item to a Thanksgiving dinner you’ve been invited to), consider picking up a pie from someone who knows how to do it best–Chef Justin Beckett at Beckett’s Table is currently accepting orders for his award-winning Fig & Pecan Pies that will be available for pickup on November 27th (the day before Thanksgiving) from 11am-6pm. Let him do all of the work!

The pies are priced at $28 and you can also pick up a pint of his house-made citrus ice cream ($7 each) to go along with your Thanksgiving feast. Be sure to place your order by November 23rd!

If you dare to attempt the pie yourself, check out the recipe below for the award-winning Fig & Pecan Pie:

Award-winning Fig and Pecan Pie

Award-winning Fig and Pecan Pie

Award Winning Fig & Pecan Pie

*Recipe courtesy of Beckett’s Table


Makes 2 pies

  • 1 lb. soft butter
  • 7 ounces sugar
  • 19 ounces all-purpose flour
  • 4 ounces cornstarch
  • 9 ounces toasted and chopped pecans
  1. Cream together sugar and butter first.
  2. Slowly add the flour, cornstarch & nuts.
  3. Wrap tightly in plastic and refrigerate for at least one hour before rolling out into pie shell.
  4. May need to use a bit of flour to help when rolling out.


Makes 1 pie

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup melted butter
  • 4 eggs
  • 1 cup chopped Arizona pecans
  • 2 Tbsp chopped figs
  1. Combine all ingredients in a bowl and mix well.
  2. Pour into pie shell and cook at 400 for 10 minutes.
  3. Cook at 350 for 30-35 minutes or until the pie stops jiggling.

About the Author - Amy Martin

Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.

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4 Responses

  1. Susan King says:


    My sister Heather Malloy eats at your restaurant often. I was there in July for her 40th from Atlanta. Delicious food and fun atmosphere!

    I am making the pie, but have a question. Only 2 TBS chopped figs?

    Thank you very much!

    Susan King

  2. Susan King says:

    I tried this pie for Thanksgiving. WHile the filling was quite nice, the crust had so much cornstarch that it had a metal taste. I am not sure if these proportions are correct. Could you convert them to cup measurements? I really wanted to live this pie.

    • Amy Martin says:

      Hi Susan,

      I’m glad you enjoyed the pie filling, but sorry to hear about the crust. This recipe was shared with us by Chef Beckett’s PR team and isn’t our own recipe. I would suggest contacting the restaurant at (602) 954-1700 or reaching out to them via Twitter or Facebook. Chef Beckett is very friendly and helpful and I’m sure he can help clear up any issues.

      Hope you had a delicious Thanksgiving.

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