Wednesday, April 13, 2011

Thursday Is National Pecan Day

Not exactly a well-known holiday, but in our opinion, one worth celebrating.

When we hear the word pecan, the first thing that comes to mind is PIE. And who doesn't love a great Pecan Pie?

Here at ChefTools we're all about cooking and baking and providing you with the best tools for your Culinary adventures. So today we thought we'd show you some tools to help you celebrate the fabulous Pecan, by offering a mouth-watering Pecan Pie recipe.

(photo courtesy of Mark Thomas, BonAppetit / Epicurious.com)

The one below is courtesy of BonAppetit Magazine and can be found on Epicurious.com.





Bourbon-Orange Pecan Pie with Bourbon Cream
  • 1 butter pie dough disc or pre-made, frozen pie shell
  • 1 cup (packed) golden brown sugar
  • 1 cup light corn syrup
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tablespoons cornstarch
  • 3 large eggs
  • 3 tablespoons finely chopped candied orange peel
  • 4 tablespoons bourbon
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecan halves (about 9 1/2 ounces), toasted
  • 1 cup chilled whipping cream
  • 2 tablespoons sugar
Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.

Whisk brown sugar, corn syrup, corn starch and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 35-50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)

Using electric mixer, beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until cream holds peaks. Serve pie warm or at room temperature with bourbon cream.


ChefTools To Help You

Of course in order to bake the best pie, you need the best tools for the job. We just so happen to have everything you need, and at extraordinary prices! Here are some gorgeous Le Creuset items to help you on your way to the perfect pecan pie!



Microplane Ultimate Citrus Zester






Le Creuset Stoneware Batter Bowl



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