Penelope's Recipe Box

If you’ve already eaten so much pumpkin pie you don’t need any bronzer, it’s time to move on to pecan. Pecan still says holiday, but with a more understated elegance. The problem is, most pecan pies are heavy, heavy, heavy; so Penelope adds whipped cream and lemon zest to the filling. This way, as you look forward to another season of family tensions, inappropriate gifts, and unappreciative husbands, at least your pie can lighten up!

Rich Pastry with Lemon Zest and Nutmeg

1. 1½ cups all-purpose flour
2. 1 tbs granulated sugar
3. ½ tsp salt
4. ¼ tsp ground nutmeg
5. 1 tbs lemon zest
6. 5 tbs cold, unsalted butter, cut into ½ inch pieces
7. 3 tbs vegetable shortening, chilled and cut into ½ inch pieces
8. 3-4 tbs ice water

In a mixer or food processor, combine the flour, granulated sugar, salt, nutmeg and lemon zest

Add the butter and shortening, and pulse until pea-size pieces form

Slowly stream in 3 tablespoons water, or more if necessary; don’t process more than 30 seconds

Form into a ball, then flatten into a disk

Wrap in plastic and refrigerate for at least 1 hour

Roll out to a 12” diameter and press into a pie pan

Fold the edges under and crimp

Pierce the bottom and sides with a fork

Freeze for at least 30 minutes

The Filling

1. 3 eggs
2. 1 cup whipping cream
3. ¼ cup firmly packed dark brown sugar
4. ¼ cup maple syrup
5. 3 tbs unsalted butter, melted
6. 2 tbs fresh lemon juice
7. 2 tbs fresh lemon zest, finely grated
8. 1 tsp vanilla extract
9. ¾ tsp ground nutmeg
10. ¼ tsp salt
11. 1 ½ cups coarsely chopped pecans

In a large bowl, whisk together the eggs and brown sugar until the sugar dissolves

Add the maple syrup, butter, lemon juice, vanilla, nutmeg, and salt

Whisk until blended

Add the lemon zest

In a medium bowl, whip the cream until it forms stiff peaks

Fold the whippped cream into the egg and sugar mixture

Mix in the pecans

Pour the filling into the baked pie crust

Bake until the filling is puffed and set, about 35 minutes

Makes one 9 inch pie