Wednesday, January 2, 2013

Old Fashioned Pecan Pie with Bourbon Whipped Cream

This pecan pie is delicious and the bourbon whipped cream is to die for!  The recipe originally came from Cook's Illustrated Magazine, but I have changed a few things to my liking. 

Pie Crust


1 1/4 cups unbleached flour, plus 1/4 cup for extra dusting
1 tablespoon organic sugar
1/2 teaspoon salt
6 tablespoons cold unsalted organic butter, cut into 1/4" slices
1/4 cup chilled lard, cut into two pieces - I use lard because it is not hydrogenated and does not contain artificially produced trans fats.  Lard also has a nice flavour that I prefer. 
2 tablespoons vodka, cold
2 tablespoons cold water


In a food processor blend 3/4 cup flour, sugar, and salt together just until combined.  Add butter and lard and process until clumps appear as seen below.

Scrape down the sides and bottom of bowl with a rubber spatula.  Add the remaining 1/2 cup of flour and pulse until mass of dough has been broken up and remaining flour has blended.  Empty dough into a medium bowl. 

Sprinkle vodka and water over the dough.  With a spatula fold the dough onto itself until the dough becomes slightly tacky.  Flatten dough into a 4" disk and wrap in plastic wrap.  Refrigerate for at least 45 minutes.

Adjust oven rack to the lowest position.  Place baking sheet in the oven and preheat to 450 degrees F. 

While dough is chilling prepare the filling. 



1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 tablespoon molasses
4 tablespoons unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon Salt
6 large egg yolks, lightly beaten
1 1/2 cups toasted and chopped pecans


Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
Remove dough from refrigerator and roll out on a floured surface.  Roll into a circle that is about 1/8" thick. 

Roll dough loosely around rolling pin and unroll into the pie plate, leaving a 1" over hang on each side. 

Gently work dough into the pie plate.  Fold over hang under itself and flatten against the rim of the pie plate. 

Scatter pecans in pie shell. Carefully pour filling over nuts.

Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.

Bourbon Whipped Cream


1 cup whipping cream
2 tablespoons bourbon
1 1/2 tablespoons light brown sugar
1/2 teaspoon pure vanilla extract


In a medium sized bowl beat with hand mixer on high until stiff peaks form. 


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