Tag Archives: Pecan Pie

Pecan Pumpkin Pie

Just in time for the holidays, I present to you the Pecan Pumpkin Pie. This is a pie for those who want to bake something for their holiday dinner and can’t decide which one to concoct. And this is also a pie for those of you that can’t decide which slice you want for dessert. This tasty pie comes courtesy of The Gourmet Cookbook, edited for the maximum delicious by Ruth Reichl.

The crust:

1 1/4 cups all-purpose flour

1 stick (8 tbsp) cold, unsalted butter cut into 1/2-inch squares

1/4 tsp salt

3-4 tbsp ice water

Blend together flour, butter, and salt in a bowl with your fingertips, or pastry blender (or do what I did and pulse in a food processor) until mixture resembles a course meal with pea-size lumps of butter. Evenly add 3 tablespoons of ice water in mix and mix (or pulse) until combined. Squeeze a small handful of dough: if it doesn’t hold together add ice water a half tablespoon at a time, mixing or pulsing until incorporated. Don’t overwork the dough or pastry can become tough, which is great for street fighting but not pie making.

Turn dough onto work surface and split into 4 portions. With the palm of your hand, smear the portions in a forward motion to help distribute the butter. Gather the dough together into a ball. Place dough on plastic wrap. Press it into 5 inch disk. Wrap and place in refrigerator until firm, at least an hour. The dough can be kept for up to 1 day, just so you know…

While you’re waiting for the dough to firm up, make your fillings.

The pumpkin filling:

3/4 cup canned, solid pack pumpkin

2 tbsp packed light brown sugar

1 large egg, lightly beaten

2 tbsp sour cream

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

In a large bowl, mix all ingredients until smooth. Set aside.

The pecan layer:

3/4 cup light brown syrup

1/2 cup packed light brown sugar

3 large eggs, lightly beaten

3 tbsp unsalted butter, melted and cooled

2 tsp vanilla extract

1/4 tsp finely grated lemon zest

1 1/2 tsp fresh lemon juice

1/4 tsp salt

1 1/3 cups (5.5 oz.) pecans, chopped if you need to do such a silly thing

In a large bowl, mix corn syrup, brown sugar, eggs, butter, vanilla , zest, and lemon juice until well combined. Stir in pecans. Set aside.

Yay! now you just have to assemble everything…

Place oven rack in center position. Pre-heat your oven to 375F. It’ll take about 8 minutes to heat up. that will provide you the time to get your pie shell ready.

Pecan Pumpkin Pie

Pecan Pumpkin Pie

 

Roll out your dough on a lightly floured surface, using a rolling-pin to make a 13 inch circle. Transfer to a 9 inch pie plate and trim excess to leave a 1/2 inch overhang. fold it under and crimp the edge as desired. Lightly poke the crust in several places along bottom with a fork and refrigerate for 30 minutes if desired  (I didn’t put it in the fridge). Line with foil and place pie weights, rice or dried beans onto foil. Place on center rack and bake for 20 minutes. carefully remove foil and weights and bake pie shell until lightly golden, 6-10 minutes more. Remove from oven (leave oven on) and allow shell to cool.

Once shell is cool, evenly spread pumpkin filling over bottom of shell.

Carefully spoon pecan filling over pumpkin layer.

Bake the pie until crust is golden and filling is puffed, about 35 minutes (center should still be slightly jiggly). Cool completely on a rack.

The flavor of this pie really pops. It gives both the smooth spiciness of the pumpkin layer and the sweet caramelized pecan layer.  It’s like a festive holiday in your mouth! The interesting thing about the flavor is that it’s so sweet, even with less-than-usual sugar fixing. I really enjoyed baking this because it was pretty easy. And the wait is worth the effort. My wife liked it too and suggested this be a tester for Thanksgiving. This pie will be one of the few (I’m not sure how many I’ll make, maybe 3) I end up making for the holiday. Have a great Thanksgiving and if I don’t add to the blog during this most wonderful time of the year, have a great holiday:)

 

 

 

 

 

 

 

 

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Pie #39 – Key Lime Pie – Low Carb Version

I Hope you are having a good weekend and wherever you are, the weather is mild. This weeks pie is the low carb version of a key lime pie.  I’ll be looking for low carb versions of pie for a bit. I have found a whopping three that fit the bill. So if you have any good recipes, send them my way please. This one seemed the most in keeping with the time of year.

I’ve also never done a ground pecan crust. Easy and mesmerizing.

The inspiration for this pie comes from The South Beach Diet and allrecipes. I made a few mods to their recipe.

The crust!:

1 cup ground pecans

3 tbsp. margarine spread, melted (I used I can’t Believe It’s Not Butter”)

1/2 tsp. Truvia sugar substitute

1/2 tsp. coconut extract

In a food processor, ground up the pecans and Truvia. Add coconut extract and melted butter and blend until combined. Place in 9 inch pie plate and spread along bottom and up sides of plate. It may not look like much in relation to the pan, but this is why I say it was mesmerizing.

The filling!:

1/2 cup heavy cream

1/2 tsp. Truvia sugar substitute

1 (6 ounce) package sugar-free lime-flavor gelatin

1/3 cup boiling water

1/3 cup cold water

2 (8 ounce) packages low-fat cream cheese, cut into pieces

1 tsp. lemon zest

1/4 cup fresh squeezed lime juice

1/2 tsp. coconut extract

2 tbsp. ground pecans (optional as garnish)

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

In a small bowl, whip the heavy cream with 1/2 teaspoon sweetener until soft peaks form. Set aside.

In a large bowl with high sides (this is important, unless you want green gelatin mix all over your kitchen), mix the gelatin with boiling water until all the gelatin has dissolved. Stir in the cold water. Using an electric mixer, slowly beat in the cream cheese. After the cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high-speed until smooth. Carefully fold in the whipped cream. With a spatula, scrape mixture into the pie crust and smooth out. Sprinkle remaining 2 tablespoons ground nuts on top (optional). Refrigerate several hours or overnight to allow gelatin to set thoroughly.

I’ll have a slice after I eat dinner. During the Cowboys/Chargers pre-season game.

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Pie #30 – Pecan Pie with Creme de Cacao and Chocolate Chips

 It’s 104F in Austin today. Needless to say, things are moving slowly. Inside with air conditioning, baking and watching murder mysteries. Fun! I probably should have made something with ice cream. Pie number 30 is pecan pie with Creme de Cacao and chocolate chips. The original recipe called for Kahlua. Unfortunately, I don’t have any. And it’s Sunday so the liquor store is closed. You go with what you have, and perhaps serve it with ice cream.
The recipe is from epicurious.

Smiling pecan and chocolate

The crust was from the pie that I made last week.  If you want the recipe go to pie #29. Let’s just say, pre-made:)

The filling!:

1/2 cup sugar

1/4 cup ( 1/2 stick) unsalted butter, room temperature

1 tbsp. all-purpose flour

3/4 cup dark corn syrup

1/4 cup Creme de Cacao or Kahlúa or coffee liqueur

1 tsp. vanilla extract

3 large eggs

1 cup chopped pecans

1/2 cup semi-sweet chocolate chips (I added a full cup; I like chocolate)

2/3 cup chilled whipping cream (or cool hwip)

Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Creme de Cacao and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.

Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Or slather with Cool Hwip.

It’s a good gooey pie with the melted chocolate and it tastes like hot brownie with nuts. I have a bigger piece later, probably with the ice cream. Hey, it is HOT!

After serving be sure to cover and refrigerate.

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Filed under Booze Pies, Homemade Pie Crust Pies, Pecan Pies, Unique Pies

Pie #9 – Toasted-Pecan Pie

Greetings! For this weeks pie, I baked a toasted-pecan pie. It’s a relaxing day to bake here in Austin. It’s cloudy and cold and the NFL playoffs are in full swing.

Yummy Pecan Pie

I’m hoping  it’ll be the Packers and the Jets in the Super Bowl.

The crust:

1 1/3 cups unbleached all-purpose flour
1/2 tsp. salt
1 stick of chilled unsalted butter, cut into 1/2 in. cubes
4 tbsp. (or more) ice-cold water

Blend the flour and the salt in a processor for about 10 seconds. Add the butter, using on/off in turns until the mixture looks like a coarse meal. My favorite part of baking is doing battle with the food processor. Also note, it is not a good idea to stick a knife in an active food processor…

Add 4 tbsp. of cold water until moist clumps form.Add 1 tbsp. at a time if the mix is dry. Gather the dough in a ball, flatten, and wrap in plastic wrap. refrigerate for at least one hour to chill.

The filling:

3 cups pecans, divided
6 large eggs
2 cups sugar
2 cups dark corn syrup
1/2 stick unsalted, melted butter
1 tbsp. vanilla extract
1/4 tsp. salt

Pre-heat oven to 350 degrees. Coarsely chop 2 cups of pecans and hold in reserve. Spread the remaining cup of pecans on a rimmed baking sheet. Toast in oven until nuts are aromatic and dark in color, about 12 minutes. Cool the pecans completely and grind finely in a processor. Maintain your oven temperature.

Roll out your dough disk on a lightly floured surface to about 13 inches around. Transfer to a 10 inch glass pie dish (or in my case, a 9 inch dish. I don’t have a 10 inch). Fold the dough underhang, forming a high standing rim; crimp edges decoratively. Freeze for 20 minutes while you pull together your filling…

Whisk the eggs in a large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pull the crust from the freezer and fill the crust.

Bake the pie until the crust is golden brown and filling is puffed and set (the center of the pie may move slightly when shaken), about an hour and 10 minutes. Transfer to rack and let cool at least 3 hours.

Serve slightly warm or at room temperature with fresh whipped cream.

I ended up with quite a bit more filling than I could fit into the pie crust. I think it’s because the pie dish I have is smaller than what the recipe called for. So I grabbed a

ready-made pie crust and made another pie. I’ll be bringing that one to work on Monday:)

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Filed under Homemade Pie Crust Pies, Pecan Pies