Tag: pecan

You don’t have to wait for Thanksgiving to make this incredible pie. It goes just as well with hot dogs and hamburgers as it does with turkey and stuffing.  It might not be all summer-light and chiffony, but put a little extra bourbon in the mix and the temperature will jump right up.

 

The Crust

Low Sodium Snafu Pie Crust for a single crust pie, blind baked

The Filling

1. 5 large eggs
2. 1 tbs heavy cream
3. 1 ¼ cups tightly packed light-brown sugar
4. 6 tbs unsalted butter, melted
5. ⅓ cup light corn syrup
6. ⅓ cup unsulfured molasses
7. 1 tbs bourbon
8. 1 tsp vanilla extract
9. ¼ tsp salt
10. 1 ⅔ cups pecans, coarsely chopped, plus
11. ⅓ cup whole pecan halves
12. baking sheet lined with parchment paper

Preheat the oven to 350°

 

In a medium bowl, whisk together the eggs, brown sugar, butter, corn syrup, molasses, bourbon, vanilla and salt

 

Stir in the chopped pecans

 

Pour filling into the cooled pie shell

 

Arrange whole pecans on top of pie

 

Bake (on the half sheet lined with parchment) until a knife inserted into the center of the pie comes out clean, about 45 minutes

 

Transfer the pie to a wire rack to cool completely

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

Even if it is getting toward Thanksgiving, it’s not much of a holiday when your boyfriend asks you to move in and then gives you a copy of “The Fannie Farmer Cookbook” as a welcome present. Still, when you’re back living on your own, you’ll be glad you have it. Fannie Farmer doesn’t fuss, and if you use her recipes, neither will you. Fannie also suggests you serve this very rich pecan pie in small wedges. Penelope agrees. Use Penelope’s Ultimate Pie Crust or your own favorite. A single crust is all you need.

Preheat the oven to 450°

Line a 9 inch pie pan with the dough

The Filling

1. 3 eggs slightly beaten
2. ½ cup brown or white sugar
3. ¼ tsp salt
4. 1 cup light corn syrup
5. ¼ tsp vanilla
6. 1 cup pecans, broken into pieces
7. ½ cup heavy cream, whipped
8. 1 cup whole pecans for garnish

Mix together the eggs, sugar, salt, corn syrup, vanilla and pecan pieces, and pour them into the pie shell

Bake for 10 minutes then reduce the heat to 350° and bake 35 minutes longer

Whip the heavy cream and spread over the top

Garnish with the pecan halves