Pecan Pie



  • 1 (9 inch) unbaked pie shell, pressed into nook of pie plate, tuck pie crust edge under itself  and anchor to top lip of pie plate, then flute and press firmly against lip of pie plate, freeze overnight, no need for blind baking.
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup chocolate chips, melted, optional see chocolate version below
  • 2 large eggs, at room temperature
  • 1 cup brown sugar (213g)
  • 1/4 cup sugar (50g)
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup pecans, roughly chopped
  • Whipped cream or Vanilla ice cream, for serving 


Melt butter in large glass mixing bowl. (Chocolate version)


Prepare crust as noted above. Bake crust w pie weights at 400 for 15 minutes. 


Reduce the oven to 350 degrees F. 


Whisk eggs with cooled butter. Add brown sugar, white sugar, salt and flour; whisk until well combined. Add milk and vanilla, then stir in pecans. 


Pour mixture into the pie shell. Bake until filling is set, 50 minutes. Cover with foil if the crust is browning too much. Remove from the oven and cool to room temperature before serving with vanilla ice cream. 


Optional Additions: Add 1/2 cup semisweet chocolate chips with the pecans. Add 2 Tbsp bourbon, brandy, kahlua or rum with the vanilla extract. 


Whipped cream topping:
 
1 cup heavy whipping cream 
2 Tablespoons cup powdered sugar
1 tsp vanilla

Before starting, put a small metal bowl and beaters in the fridge for approximately one hour. With an electric mixer beat the cream, sugar, and vanilla for approximately 3 to 4 minutes or until the desired stiffness.

Popular posts from this blog

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne (or 1 tsp curry powder + 1/4 tsp cinnamon) Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Tropical Cream Pie

Image
  1 1/2 cups honey graham cracker crumbs (about 20 graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, softened  1/4 teaspoon salt 1/2 teaspoon ground cinnamon 8   oz   block of cream cheese,  softened 6 Tablespoons sugar 20 oz   crushed pineapple, drained  1   cup   dried shredded Coconut   1   cup   chopped pecans,  reserve a few extra for garnish 8 oz container Cool Whip, thawed or  2   cups   heavy cream,  whipped until stiff peaks form and sweetened with 1/4 cup of sugar In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling. In a large mixing bowl—or using the same food processor—mix...
Read more