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August 25, 2004

Pecan Pie

Pecan Pie Traditional pecan pie with a Southern flair. This classic pecan pie spiked with Bourbon to enhance the flavour of the pecans and baked in a tender, sweet pastry. Brimming with flavour, this pie is always a favourite.






Recipe: (makes one 9" pie, about 8 servings.)
1 batch
1 cup
¾ cup
6 tbsp
3
pinch
2 tbsp
2 cups
Sweet Pie Dough
dark corn syrup
sugar
unsalted butter
large eggs
salt
Bourbon Whisky
pecan halves
  1. Prepare and chill the dough.
  2. For the filling, combine the corn syrup and sugar in a saucepan and stir once to combine. Place over a low heat and bring to a boil, without stirring. Remove from the heat, add the butter, and allow it to melt, stir to combine.
  3. In a mixing bowl, whisk the eggs until they are liquid then stir in the salt and Bourbon.
  4. Gently whisk the syrup and butter mixture into the eggs, being careful not to over mix. Allow mixture to cool.
  5. Heat oven to 350F
  6. Roll out the crust and set in the pan. See decorative pie edge tutorial
  7. Arrange the pecans in the crust.
  8. Skim the foam from the top of the filling mixture, and discard. This foam if left will result in an unattractive mottles surface to your pie. Pour the mixture over the pecans, then using the back of a fork gently press down on the pecans to ensure they are submerged in the filling mixture.
  9. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the centre. If your oven heat is uneven, rotate the pie once during the cooking time, to ensure even cooking and browning.
  10. Cool the pie on a rack and serve warm or at room temperature.
Variations
  • Spiced Crust. Using a spiced variation of the dough adds an extra level of flavour to this pie and works exceedingly well.
  • Chocolate Pecan Pie. Use the Cocoa Dough Variation. Add 4 oz coarsely chopped semisweet or bitter-sweet chocolate to the hot syrup mixture along with the butter. Allow the chocolate to melt and whisk the filling till smooth. Stir the pecans into the filling, rather than pouring it over them.
  • Walnut Rum Pie. Replace the Bourbon in the filling with dark rum, and replace the pecans with walnut halves. Use the plain crust for this variation.
Storage
  • Keep the pie at room temperature on the day it is baked. For longer storage, refrigerate or freeze the pie well wrapped in plastic. To reheat the pie, defrost at room temperature, remove the plastic and bake the pie at 350F for about 15 minutes before serving.
Posted by Victoria : August 25, 2004 12:34 PM to Desserts | Freezer Friendly
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