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